Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa (original) (raw)
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Fermented pork fat (sa-um) is traditionally and extensively consumed in Northeast Indian region for several decades. However, no scientific reports are available regarding its nutritional value as well as its potential health risks. The objective of this work was essentially the characterization of sa-um using a polyphasic approach, viz., physicochemical, electrospray ionization-mass spectrometry (ESI +-MS) and metagenomic analysis in order to gain an understanding of the nutrient contents and microbial population diversity. On a dry weight basis, about 91% fat, 2% carbohydrate and 0.70% protein were present. ESI +-MS analysis of sa-um revealed the presence of various polar and neutral lipids corresponding to monoacylglyceride, diacylglyceride and triacylglyceride species. The dominant bacterial phyla were Firmicutes, Proteobacteria and Bacteroidetes. A total of 72 bacterial genera were identified, largely abundant with Clostridium species including C. butyricum, C. citroniae, C. methylpentosum, C. perfringens, C. saccharogumia and C. tetani. The imputed functional profiles of bacterial communities were predominantly involved in energy, carbohydrate and amino acid metabolisms. Furthermore, this study deduces the presence of pro-inflammatory molecules as well as antibiotic resistance genes associated with the bacterial families such as Bacillaceae, Bacteroidaceae, Clostridiaceae, Corynebacteriaceae and Enterobacteriaceae which might be a major health concern for the sa-um consuming population.
Indian Journal of Traditional Knowledge, 2012
Very few have realized that the North East India is the centre of the diverse food culture comprising fermented and nonfermented ethnic foods and alcoholic beverages. More than 250 different types of familiar and less-familiar ethnic fermented foods and alcoholic beverages are prepared and consumed by the different ethnic people of North East India, which include milk, vegetable, bamboo, soybean, meat, fish, cereal and alcoholic beverages. Diverse microorganisms ranging from filamentous fungi to enzyme and alcohol producing yeasts, lactic acid bacteria, bacilli and microccoci are associated with fermentation and production of ethnic foods and alcoholic drinks. Ethnic foods are fermented naturally, except the alcoholic beverages which are produced by using consortia of microorganisms in the form of dry, cereal-based starter. Diversity within the species of lactic acid bacteria and bacilli has created the ethnic foods with different sensory characteristics. It has demonstrated that functional microorganisms present in the ethnic fermented foods of North East have many biological functions enhancing the health-promoting benefits, bio-preservation of perishable foods, bio-enrichment of nutritional value, protective properties and therapeutic values.
Cultured Complexity of Microbes and Attributes of Indian Fermented Beverages
The review unveils the microbial intricacies behind traditional Indian fermented beverages, elucidating the metabolic pathways shaping their unique flavors, aromas, and health benefits. Amino acid and fatty acid metabolisms contribute to diverse aroma compounds, while organic acid production influences acidity and tanginess. Microbial diversity, strain-level variations, and synergistic interactions add layers to the fermentation process. Ingredient influences in beverages like Lassi, Chhang, Kanji, Toddy, Feni, Apong, Kodo Ko Jaanr, and Handia are dissected. The role of yeast such as Saccharomyces cerevisiae, Torulaspora delbruecki, Pichia anomala in fermentation and health aspects of probiotic microorganisms, such as Lactobacillus and Bifidobacterium, are highlighted. The article emphasizes the need for careful handling to maintain microbial viability and stability. It also explores the potential for innovation in commercial production while preserving the authenticity of traditional beverages. The article provides a concise overview of the intricate microbial tapestry that defines Indian fermented beverages.
Diversity and Succession of Microbiota during Fermentation of Traditional Indian Food Idli
Applied and Environmental Microbiology
Idli, a naturally fermented Indian food, is prepared from mixture of rice and black gram (lentil). To understand its microbial community during fermentation, detailed analysis of the structural and functional dynamics of Idli microbiome was performed by culture-dependent and independent approaches. The bacterial diversity and microbial succession was assessed at different times of fermentation by 16S rRNA amplicon sequencing. Results highlighted that most microbiota belonged to phylum Firmicutes (70%) and Proteobacteria (22%). DGGE and qPCR analysis confirmed the diversity and succession involved therein. Culture dependent approach revealed that the microbial diversity was conserved across different geographical locations. The fermentation was primarily driven by lactic acid bacteria as they constitute 86% of the total bacterial population and genus Weissella emerged as the most important organism in the fermentation. The natural microbiota of the grains mainly drives the fermentati...
Isolated microbes from local fermented food of Southeast Asia
Nucleation and Atmospheric Aerosols, 2023
Fermented foods are full of beneficial microbes. They have unique functional features that provide humans with health benefits due to the presence of functional microorganisms that have probiotic capabilities, antibacterial properties, antioxidant properties, peptide synthesis, and so on. Lactic acid bacteria (LAB) can convert carbohydrate substrates into organic acids, primarily lactic acid, and produce a diverse range of metabolites. LAB strains are widely used as starter cultures, probiotics, and microbial cell factories due to their intriguing beneficial properties. As samples, shrimp paste, and soya cake were selected for further investigation. The purpose of this study was to see how many LAB strains could be found in fermented food samples. LAB strains were cultured and isolated on MRS media, which is a specific media for LAB to grow. MRS media was prepared and serial dilution of sample were done. Serial dilution used to identify and distinguish every colonies of LAB formed in the MRS media. LAB were isolated and the morphology of each bacteria were recorded. As a result, a number of LAB were found and examined successfully from shrimp paste and soy cake.
Metagenomic analysis of microbial community in over-fermented tempeh
Biodiversitas, 2019
Tempeh is a traditional Indonesian food which is made from soybeans through a fermentation process using Rhizopus as a starter culture. Tempeh is now considered as a functional food with many beneficial effects to human health beyond its nutritional value. The microbial community during the further fermentation process of tempeh give typical characteristic taste and flavor. Therefore the over-fermented tempeh is used as a flavoring in some dishes. Metagenomic analysis needed to know the involvement of microbial communities since most of the microbes involved in further fermentation process are unculturable. This research aimed to study the diversity of the microbial community in the over-fermented tempeh (72 hours) using the metagenomic analysis. Seventeen OTUs of fungi in over-fermented tempeh were detected. Among them, 9 OTUs had significant abundance: six species were identified as Tryblidiopsis sichuanensis, Candida sp.2_1., Kluyveromyces marxianus, Trichosporon asahii, Trichosporon gracile, and Trichosporon ovoides, one species was identified in the order level Mucorales, and two fungi species could not be determined. Species of the order Mucorales was the dominant species in over-fermented tempeh (72 hours) with a relative abundance of 62.46%, followed by Kluyveromyces marxianus with a relative abundance of 3698%. Meanwhile, 132
PLOS ONE, 2020
Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ethnic groups around Northern Thailand, for which information on their microbial compositions or their functional properties is still limited. The selected food groups included Thua Nao (alkaline fermented soybean product), Nham (fermented pork sausage/loaf), Nam phak (fermented Chinese cabbage) and Miang (fermented leaves from Miang Tea trees). Bacteria in these fermented foods were isolated and enumerated. Bacterial communities were determined using a culture-independent (pyrosequencing) approach. Lactic acid bacteria were recovered from all of these fermented food samples, with levels ranging from 3.1 to 7.5 log CFU/g throughout the fermentation processes. Analysis of the 16S rRNA gene from the fermented food samples using 454-pyros...
Cultural Complexcity of Microbes and Attributes of Indian Beverages
The review unveils the microbial intricacies behind traditional Indian fermented beverages, elucidating the metabolic pathways shaping their unique flavors, aromas, and health benefits. Amino acid and fatty acid metabolisms contribute to diverse aroma compounds, while organic acid production influences acidity and tanginess. Microbial diversity, strain-level variations, and synergistic interactions add layers to the fermentation process. Ingredient influences in beverages like Lassi, Chhang, Kanji, Toddy, Feni, Apong, Kodo Ko Jaanr, and Handia are dissected. The role of yeast such as Saccharomyces cerevisiae, Torulaspora delbruecki, Pichia anomala in fermentation and health aspects of probiotic microorganisms, such as Lactobacillus and Bifidobacterium, are highlighted. The article emphasizes the need for careful handling to maintain microbial viability and stability. It also explores the potential for innovation in commercial production while preserving the authenticity of traditional beverages. The article provides a concise overview of the intricate microbial tapestry that defines Indian fermented beverages.
Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India
Food Control, 2007
A total of 105 samples of six diVerent types of legume-based popular fermented foods, namely amriti, dhokla, dosa, idli, papad and wadi, purchased from retail outlets in West Bengal, was analysed to determine their microbiological safety status. While dhokla and idli were of high-moisture foods (62 g (100 g) ¡1 ), others had a lower moisture level (14-27 g (100 g) ¡1 ). Papad was alkaline (pH 8.7), whereas all the other foods were acidic (pH 4.4-5.8). Every sample was found contaminated with total aerobic mesophilic bacteria (detection limit, 10 cfu g ¡1 ); 38% (40/105) of the samples contained more than 10 6 cfu g ¡1 . Aerobic mesophilic bacterial spores were found in 88% (92/105) of the samples (detection limit, 100 cfu g ¡1 ), whereas their anaerobic counterparts were present in 39% (41/105) of the samples (detection limit, 10 cfu g ¡1 ). Although all the samples, excepting one, were free from Staphylococcus aureus (detection limit, 100 cfu g ¡1 ), 20% (21/ 105) of the samples were found contaminated with Bacillus cereus (detection limit, 100 cfu g ¡1 ). Enterobacteriaceae were found in 46% (48/105) of the samples (detection limit, 10 cfu g ¡1 ). Of the Enterobacteriaceae isolates, 92% were coliforms and 57% were faecal coliforms. Escherichia coli (detection limit, 10 cfu g ¡1 ) was found in only one sample each of wadi and idli, at a load of 10 3 -10 4 g ¡1 . Salmonella (detection limit, 1 cell (25 g) ¡1 ) occurred in 12 samples of wadi, idli and papad, however was absent in the other three products. Clostridium perfringens (detection limit, 10 cfu g ¡1 ) and Shigella (detection limit, 1 cell (25 g) ¡1 ) could not be detected. The results obtained in the present study indicated that these foods were manufactured using poor-quality starting materials, processed under unhygienic conditions, or/and temperature-abused during transportation and storage. Based on these results, a guideline is recommended for obtaining safe products.
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 2013
The ethnic tribes of NorthEastern region of India are known to prepare and consume traditionally fermented soybean food as a part of their dietary components, thereby providing the basic components of diet with diverse characteristics of nutrition, flavour, palatability and texture. These tribes adopt their own ethnic method of fermentation resulting in unique taste and flavour. In the present study, different types of ethnically fermented soybean foods of NorthEast India were analyzed for their physico-chemical properties and molecular characterization of associated bacteria was performed. The fermented soybean products were found to be slightly alkaline with high protein content. The pH of all the samples ranged from 7.1 to 8.2. Protein content was seen highest in hawaijar and titratable acidity in Aakhone. The samples had very less percentage of titratable acidity and hydrophobicity. The microbiological analysis showed that all the samples had high aerobic mesophilic count and low yeast and mold count. The predominant bacteria, in all the products, were found to be lactic acid bacteria and species of Bacillus and Staphylococcus. The lactic acid bacteria present in the samples belonged to the genera Lactococcus, Lactobacillus, Enterococcus, Vagococcus and Weissella.