Identification of Yeast and Mould Isolated from murcha in Nepal for Rice Wine Production

Olee, Dinesh; Mahato, Dipendra Kumar; Kumar, Pradeep; Neupane, Binod; Kharel, Ganga Prasad

doi:10.1590/1678-4324-2022210285

Cited by 4 publications

(2 citation statements)

References 28 publications

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“…Aspergillus oryzae is a filamentous mould grown on rice (also known as koji mould), which is responsible for the production of most of the sake's metabolites but mainly of the major compound α-EG . Tongba's starter khesung or murcha is also prepared by pounding overnightsoaked glutinous rice (Tamang & Kailasapathy, 2010) that contains a microflora rich in the rice-grown amylolytic filamentous mould Rhizopus oryzae yeast species such as Saccharomycopsis fibuligera, Saccharomyces bayanus, Candida glabrata, Pichia anomala, Saccharomycopsis capsularis, and Pichia burtonii, and probioticcandidate amylolytic lactic acid bacteria (Tamang & Kailasapathy, 2010;Koay et al, 2022;Olee et al, 2022) . Therefore, the presence of rice-grown fungi in the rice-based starter khesung or murcha is natural, these fungi being responsible for the production of metabolites similar to those of sake .…”

Section: Other Componentsmentioning

confidence: 99%

“…Therefore, the presence of rice-grown fungi in the rice-based starter khesung or murcha is natural, these fungi being responsible for the production of metabolites similar to those of sake . Just like Aspergillus oryzae, both Rhizopus oryzae and Saccharomycopsis fibuligera show glucoamylase, alphaamylase, and protease activity (Olee et al ., 2022) . Hence, the production of the starch breakdown product α-EG and the protein-derived cyclo(L-Leu-L-Pro) and pyroglutamic acid during the fermentation of tongba is acceptable .…”

Section: Other Componentsmentioning

confidence: 99%

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The Himalayan ethnic beverage tongba with therapeutic properties in high-altitude illnesses and metabolomic similarities to Japanese sake

Majumder

Chakraborty

Ghosh

et al. 2022

Acta Universitatis Sapientiae, Alimentaria

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Tongba, a millet-based fermented ethnic drink of the Limbu and other Nepalese-Tibetan communities, is consumed in the highlands of Singalila Ridge of the Himalayas and the adjoining high-altitude places of Nepal, the northern and north-eastern parts of India, and the Tibetan Plateau and is valued for its ethnomedicinal properties. In this research, the GCMS-based metabolite profiling of an authentic sample of tongba was carried out, identifying various bioactive metabolites. Several biologically active components, such as glycoside, amino acids, fatty acids, and other long-chain hydrocarbon derivatives, terpenoids and phenol, were detected in tongba, which have therapeutic properties against various high-altitude illnesses. Probable biosynthesis routes of those compounds in tongba’s broth were also studied, where many similarities were noticed with the Japanese beverage sake. The key finding of this metabolomic investigation was the detection of bioactive ethyl-α-D-glucopyranoside and cyclo(L-Leu-L-Pro) with abundant peak areas, which confirmed tongba’s therapeutic importance in high-altitude illnesses and its metabolomic similarities with sake.

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Section: Other Componentsmentioning

confidence: 99%

Section: Other Componentsmentioning

confidence: 99%

The Himalayan ethnic beverage tongba with therapeutic properties in high-altitude illnesses and metabolomic similarities to Japanese sake

Majumder

Chakraborty

Ghosh

et al. 2022

Acta Universitatis Sapientiae, Alimentaria

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Ethnic Alcoholic Beverages of Nepal Himalaya

Chaudhary

Basnet

Kumar³

et al. 2023

Reference Series in Phytochemistry

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In vitro bioactivities and gastrointestinal simulation validate ethnomedicinal efficacy of five fermented kodo-based Himalayan traditional drinks and bioaccessibility of bioactive components

Majumder,

Ghosh,

Saha

et al. 2024

Food Prod Process and Nutr

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Tongba, chhyang, nigar and raksi are popular traditional drinks served in Nepal, northern and north eastern part of India and Tibetan plateau which are claimed as medicinal and considered as elements of high altitude ethnopharmacology. In this research, kodo (finger millet) based traditional beverages such as tongba, chhyang, nigar and raksi samples, collected from Singalila ridge of the Himalayas, were analysed through various qualitative and quantitative biochemical parameters. Total phenolic content (gallic acid equivalent) was estimated in a varied range from 936.26 ± 6.87 µg/mL (nigar) to 96.36 ± 1.22 µg/mL (chimphing raksi) while highest free fatty acid was measured in khokim raksi (2.11%). Antioxidant activity was evaluated using in vitro assays (DPPH assay, iodometric assay and in vitro anti-lipid peroxidation assay); antibacterial assay was conducted using well diffusion method. Tongba was found to be the most potential sample in antioxidant assays with a DPPH scavenging value of 85.31 ± 1.54% while nigar was the sample with most promising antibacterial activity. Furthermore, special emphasis was given on GC-MS based metabolite profiling and metabolomic elucidation. Responsible candidates detected by GC-MS analysis were discussed to correlate results of preliminary biochemical screenings and in vitro bioactivities. In vitro gastrointestinal digestion was carried out to figure out bioaccessibility of the bioactive groups of compounds in simulated human GI tract where DPPH assay, total phenol content and lipid composition (acid value) were considered as parameters. Most of the bioavailable bioactive antioxidants and phenolics were estimated to be decreased in the gastric phase reflecting the highest rate of digestion in the stomach while breakdown of lipid composition was dominated by the intestinal phase. Overall results suggest that antioxidative phenolics and fatty acids from these beverages possess bioactivities in their bioavailable form which may be associated to their ethnomedicinal properties. Graphical Abstract

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Identification of Yeast and Mould Isolated from murcha in Nepal for Rice Wine Production

Cited by 4 publications

References 28 publications

The Himalayan ethnic beverage tongba with therapeutic properties in high-altitude illnesses and metabolomic similarities to Japanese sake

The Himalayan ethnic beverage tongba with therapeutic properties in high-altitude illnesses and metabolomic similarities to Japanese sake

Ethnic Alcoholic Beverages of Nepal Himalaya

In vitro bioactivities and gastrointestinal simulation validate ethnomedicinal efficacy of five fermented kodo-based Himalayan traditional drinks and bioaccessibility of bioactive components

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