The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity

The aim of this study has been to evaluate the impact fermentation process spelt from Garfagnana on its chemical composition and short-chain carbohydrates (SCCs) levels, in vitro microbial growth metabolism. significantly increases protein mannitol content, decreases dietary fiber content fructose, glucose, sucrose, maltose, raffinose concentration. Fermented modulates intestinal microbiota, promoting a stimulation Lactobacillus Bifidobacterium spp. accompanied by high production lactate, acetate, propionate, both human gut microbiota normal weight obese subjects. multivariate approach (PCA) combining viable counts metabolite concentration values suggested that could beneficially modulate individuals, stimulating bacteria eliciting anti-inflammatory responses. Further, vivo studies are recommended for fermented have nutrition health disease.