TURK 2025

Fermented foods have played an important role in the history of human nutrition for millennia. The effects of fermented products such as 'yoghurt', 'katık (a type of fermented milk product)' and 'tarhana', which are traditionally consumed in a geographical area extending from the Tien-Shan region of Central Asia to Anatolia, on the digestive system microbiota are remarkable. These products are abundant in probiotic microorganisms, including lactic acid bacteria, Bifidobacterium species, and yeasts. They have been reported to increase intestinal microbial diversity, support the inhibition of pathogenic microorganisms, and have immunomodulatory effects.
The production of yoghurt and katık is the result of a symbiotic interaction between bacteria, namely Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which occur during the fermentation process. Tarhana, conversely, is produced through the fermentation of a blend of cereals, yoghurt and vegetables. This process is distinguished by its microbial diversity, comprising Lactobacillus spp., Pediococcus spp. and acidophilic yeasts. The regular consumption of these products has been associated with the maintenance of intestinal epithelial integrity, the production of short-chain fatty acids and reduced systemic inflammation.
Analyses of microbiota indicate that traditional fermentation techniques result in a greater diversity of microbial species compared to industrial processes. Moreover, the stabilizing effect of these foods in cases of dysbiosis (microbial imbalance) may have therapeutic potential in pathologies such as obesity, diabetes and inflammatory bowel diseases.
In conclusion, it is evident that these fermented foods, which have disseminated from the Tien-Shan to Anatolia through migration and cultural interaction, reflect the profound relationship between human health and microbiota dynamics. It is imperative that traditional production methodologies are preserved and that further characterization of the microbial content of these products is undertaken for the advancement of research in the fields of nutraceuticals and functional foods.