Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage

Wurihan,; Bao, Lei; Hasigaowa,; Dai, Yujie; Jia, Shiru

doi:10.1016/j.idairyj.2019.06.013

Cited by 19 publications

(8 citation statements)

References 30 publications

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“…5 b). While Marsh et al 20 presented same changes of these species in kefir, Wurihan et al 21 showed opponent alterations in koumiss fermentation. ARG abundances (Fig.…”

Section: Discussionmentioning

confidence: 91%

A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

Tóth

Csabai

Maróti

et al. 2020

Sci Rep

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Antimicrobial resistance (AMR) is a global threat gaining more and more practical significance every year. The main determinants of AMR are the antimicrobial resistance genes (ARGs). Since bacteria can share genetic components via horizontal gene transfer, even non-pathogenic bacteria may provide ARG to any pathogens which they become physically close to (e.g. in the human gut). In addition, fermented food naturally contains bacteria in high amounts. In this study, we examined the diversity of ARG content in various kefir and yoghurt samples (products, grains, bacterial strains) using a unified metagenomic approach. We found numerous ARGs of commonly used fermenting bacteria. Even with the strictest filter restrictions, we identified ARGs undermining the efficacy of aminocoumarins, aminoglycosides, carbapenems, cephalosporins, cephamycins, diaminopyrimidines, elfamycins, fluoroquinolones, fosfomycins, glycylcyclines, lincosamides, macrolides, monobactams, nitrofurans, nitroimidazoles, penams, penems, peptides, phenicols, rifamycins, tetracyclines and triclosan. In the case of gene lmrD, we detected genetic environment providing mobility of this ARG. Our findings support the theory that during the fermentation process, the ARG content of foods can grow due to bacterial multiplication. The results presented suggest that the starting culture strains of fermented foods should be monitored and selected in order to decrease the intake of ARGs via foods.

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“…5 b). While Marsh et al 20 presented same changes of these species in kefir, Wurihan et al 21 showed opponent alterations in koumiss fermentation. ARG abundances (Fig.…”

Section: Discussionmentioning

confidence: 91%

A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

Tóth

Csabai

Maróti

et al. 2020

Sci Rep

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“…It is known that not only lactic acid bacteria but also many microorganisms, such as yeasts, are involved in airag [10][11][12][13][14][15], and both lactic acid bacteria and yeast have stimulatory and inhibitory effects on each other [16]. A change of EC was also observed in yeast cultures [17], and it was used to analyze the metabolic activity of lactic acid bacteria and yeasts during the lactic-acid-alcohol fermentation of goat's milk and mixtures of goat's milk and mare's milk [18].…”

Section: Discussionmentioning

confidence: 99%

Electrical Conductivity, pH, Minerals, and Sensory Evaluation of Airag (Fermented Mare’s Milk)

Tsuchiya

Kawai

Bat-Oyun³

et al. 2020

Foods

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Traditional airag (fermented mare’s milk) is a sour, slightly alcoholic drink handmade by Mongolian nomads. As airag is not heated after production, the fermentation continues to proceed and the taste changes rapidly. The objective of this study was to investigate the association of the sensory taste evaluation of airag with some properties—electrical conductivity (EC), pH and concentrations of macro minerals (calcium (Ca), phosphorous (P), sulfur (S), magnesium (Mg), potassium (K), and sodium (Na))—of airag. We held an airag contest in Mogod county, one of the most famous airag production areas, in order to collect samples of airag for the analysis of airag properties and to conduct an airag taste evaluation by Mongolian people. The results of the statistical analysis indicated that the EC-value was related to the evaluation score of airag. Except for EC, no statistically significant relationship between the taste score and the other properties was found in this study. It was concluded that the EC-value would be a simple measurement indicator for evaluating the quality of airag on site.

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“…In recent years, multivariate analysis of microorganisms and metabolites has been applied to improving the quality of fermented foods (Park et al, 2019;Wurihan et al, 2019). Thus, exploration of microbial community succession, metabolic changes, and their interrelationship during processing, is warranted to improve Panxian ham quality.…”

Section: Introductionmentioning

confidence: 99%

Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing

et al. 2020

Front. Microbiol.

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Panxian ham, a traditional Chinese dry-cured ham, is protected by national geographical indication. Similar to other fermented foods, the microbial population of dry-cured ham is pivotal to taste and flavor formation. This study aimed to establish the relationship between microorganisms and metabolites during the spontaneous fermentation of Panxian ham. Multivariate analysis based on metabolomics data revealed that continuous metabolic changes occurred during the entire fermentation process, with the most significant changes occurring in the initial stage of ripening. Thirty-one significantly different metabolites (SDMs) were identified as discriminant factor, and pathway analysis suggested that these metabolites were involved in 30 pathways, including alanine, aspartate, and glutamate metabolism; glycine, serine, and threonine metabolism; and arginine and proline metabolism. Microbial community analysis using the Illumina MiSeq platform indicated that the bacterial community was more complex than the fungal community, and their succession regulation differed during processing. At the genus level, 11 bacteria and five fungi were identified as core microbes, of which Staphylococcus was the dominant bacteria and Debaryomyces and Aspergillus were the dominant fungi. Further, statistical redundancy analysis (RDA) indicated that Staphylococcus, Debaryomyces, and Chromohalobacter promoted the production of amino and fatty acids; Cobetia and Aspergillus were associated with sugar metabolism, and Kushneria, Penicillium, and Yamadazyma were closely related with organic acids. These findings provide fundamental knowledge regarding the metabolically active microorganisms in Panxian ham, helping industrial processors to develop effective strategies for standardizing quality parameters.

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Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage

Cited by 19 publications

References 30 publications

A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

Electrical Conductivity, pH, Minerals, and Sensory Evaluation of Airag (Fermented Mare’s Milk)

Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing

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