Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas

Tamang, Jyoti Prakash; Jeyaram, Kumaraswamy; Kumar, Amit

doi:10.1016/j.foodres.2021.110633

Cited by 21 publications

(14 citation statements)

References 148 publications

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“…Similarly, carbohydrate metabolism does also play a major role in flavour and aroma development in milk fermentation (Pan et al 2014). The abundance of functional pathways related to metabolism of amino acids, lipid, energy and carbohydrates were earlier reported in fermented milk and milk products (Zhang et al 2017;Ramezani et al 2017;Zhu et al 2018;Yasir et al 2020;Chen et al 2020). A high correlation of functional properties and LAB have also been reported in cheeses (Yang et al 2020), since LAB are the most predominant microorganisms in fermented milk products (Rezac et al 2018;Chen et al 2020).…”

Section: Discussionmentioning

confidence: 90%

“…Naturally fermented milk (NFM) products are popular food items in daily diets of ethnic people of Arunachal Pradesh and Sikkim in India, which include dahi, mohi, gheu , soft- chhurpi , hard- chhurpi, dudh-chhurpi, chhu, somar, maa, philu, shyow, mar, chhurpi / churapi, churkam and churtang / chhurpupu (Rai et al 2016; Tamang et al 2021). Previously, taxonomic analysis using high-throughput sequencing (HTS) of NFM products of Arunachal Pradesh and Sikkim viz.…”

Section: Introductionmentioning

confidence: 99%

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Predictive functionality of bacteria in naturally fermented milk products of India using PICRUSt2 and Piphillin pipelines

Shangpliang

Tamang

2021

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Naturally fermented milk (NFM) products are popular food delicacies in Indian states of Sikkim and Arunachal Pradesh. Bacterial communities in these NFM products of India were previously analysed by high-throughput sequence method. However, predictive gene functionality of NFM products of India has not been studied. In this study, raw sequences of NFM products of Sikkim and Arunachal Pradesh were accessed from MG-RAST/NCBI database server. PICRUSt2 and Piphillin tools were applied to study microbial functional gene prediction. MUSiCC-normalized KOs and mapped KEGG pathways from both PICRUSt2 and Piphillin resulted in higher percentage of the former in comparison to the latter. Though, functional features were compared from both the pipelines, however, there were significant differences between the predictions. Therefore, a consolidated presentation of both the algorithms presented an overall outlook into the predictive functional profiles associated with the microbiota of the NFM products of India.

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Section: Discussionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Predictive functionality of bacteria in naturally fermented milk products of India using PICRUSt2 and Piphillin pipelines

Shangpliang

Tamang

2021

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“…From ancient times, humans cultivated health-supporting microbes in fermented foods and beverages ( Tamang et al, 2020 , 2021 ; Tamang, 2021 ). The ingested food-graded healthy microbes, nutraceuticals, and bioactive metabolites in fermented food create a sociable environment in the gut that favors growth of good commensal bacteria and enhances their metabolic activities ( Ray et al, 2016 ; Jha et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Antiobesity, Antihyperglycemic, and Antidepressive Potentiality of Rice Fermented Food Through Modulation of Intestinal Microbiota

et al. 2022

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The present study has been aimed at evaluating the antiobesity, antihyperglycemic, and antidepressive potentials of Asparagus racemosus starter-based rice fermented foods. High-throughput NGS technology has revealed a number of bacterial genera in the prepared fermented rice, such as Lactobacillus (29.44%), Brevundimonas (16.21%), Stenotrophomonas (6.18%), Pseudomonas (3.11%), Bacillus (2.88%), and others (<2%). Eight-week administration of rice fermented food has increased food intake, whole-body weight, organ weight, different fat masses, serum lipid profiles, and histology of liver and adipose tissues in HFD-induced obese mice. In addition, upregulation of fatty acid oxidation and downregulation of adipocytogenesis- and lypogenesis-related genes along with the expression of their regulatory nuclear factors such as PPARα, PPARγ, PPARδ, and SREBP-1c have also been noted. Moreover, fermented food decreases fasting blood glucose level and improves glucose and insulin tolerance as well as the expression of GLUT4 receptor. Antiobesity and antihyperglycemic effects are also supported by the changes in insulin, leptin, and adiponectin hormone levels. The real-time polymerase chain reaction (RT-PCR) and denaturing gradient gel electrophoresis (DGGE) analyses have clearly demonstrated the intense colonization of Bacteroides, Lactobacillus, and Bifidobacterium, as well as the suppressed growth rate of γ- and δ-Proteobacteria and Firmicutes in the gut after fermented food intake. In the intestine, the latter group of microorganisms possibly modulate short-chain fatty acid (SCFA) levels such as acetate, butyrate, and propionate more than twofold. The impairment of memory-learning and anxiety-like obesity-associated cognitive phenotypes is mitigated significantly (p < 0.01) by fermented food as well. Thus, the formulated fermented food could be used as a natural therapeutic to alleviate obesity and its associated psychological and pathophysiological ailments.

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“…Throughout history, human societies have developed knowledge and techniques to use a plethora of species of plants, animals, fungi and other organisms from different ecosystems to satisfy nutritional needs (Campbell-Platt, 1994;Tamang et al, 2016Tamang et al, , 2020Tamang et al, , 2021. Interactions between people and nature commonly include a high diversity of management practices through which people adequate organisms and other components of ecosystems to secure their livelihoods; these practices are contextdependent on local conditions, outstandingly human culture and environment (Jones et al, 1997;Odling-Smee et al, 2003;Anderson, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…Traditional or local knowledge commonly includes complex bodies of information on the ecological context, relationships and behavior of the elements used as food, extensive repertoires of preparation procedures, as well as about their relationships with customs, taboos, rituals, and other cultural aspects (Nabhan, 2010;Tamang, 2010;Ratcliffe et al, 2019). All these biocultural facets can be visualized through the diversity of food products and practices related to it, and provide basic notions about what is edible, where and when edible elements are available, the way these should be harvested, and how they can be improved by cooking, roasting, fermenting, or making it harmless (Lévi-Strauss, 2012;Ratcliffe et al, 2019;Tamang et al, 2020Tamang et al, , 2021Tsafrakidou et al, 2020;Fernández-Llamazares et al, 2021;Gadaga et al, 2021;Kennedy et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Constructing Micro-Landscapes: Management and Selection Practices on Microbial Communities in a Traditional Fermented Beverage

2022

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Colonche is a traditional beverage produced in Mexico by the fermentation of fruits of several cacti species. In the Meridional Central Plateau region of Mexico, where this study was conducted, it is mainly produced with fruits of Opuntia streptacantha; there, the producers perform spontaneous fermentation and/or fermentations through inoculums. Several factors can change the microbial community structure and dynamics through the fermentation process, but little attention has been directed to evaluate what type and extent of change the human practices have over the microbial communities. This study aims to assess the microbiota under spontaneous and inoculated fermentation techniques, the microorganisms present in the inoculums and containers, and the changes of microbiota during the process of producing colonche with different techniques. We used next-generation sequencing of the V3-V4 regions of the 16S rRNA gene and the ITS2, to characterize bacterial and fungal diversity associated with the different fermentation techniques. We identified 701 bacterial and 203 fungal amplicon sequence variants (ASVs) belonging to 173 bacterial and 187 fungal genera. The alpha and beta diversity analysis confirmed that both types of fermentation practices displayed differences in richness, diversity, and community structure. Richness of bacteria in spontaneous fermentation (0D = 136 ± 0.433) was higher than in the inoculated samples (0D = 128 ± 0.929), while fungal richness in the inoculated samples (0D = 32 ± 0.539) was higher than in spontaneous samples (0D = 19 ± 0.917). We identified bacterial groups like Lactobacillus, Leuconostoc, Pediococcus and the Saccharomyces yeast shared in ferments managed with different practices; these organisms are commonly related to the quality of the fermentation process. We identified that clay pots, where spontaneous fermentation is carried out, have an outstanding diversity of fungal and bacterial richness involved in fermentation, being valuable reservoirs of microorganisms for future fermentations. The inoculums displayed the lowest richness and diversity of bacterial and fungal communities suggesting unconscious selection on specific microbial consortia. The beta diversity analysis identified an overlap in microbial communities for both types of fermentation practices, which might reflect a shared composition of microorganisms occurring in the Opuntia streptacantha substrate. The variation in the spontaneous bacterial community is consistent with alpha diversity data, while fungal communities showed less differences among treatments, probably due to the high abundance and dominance of Saccharomyces. This information illustrates how traditional management guides selection and may drive changes in the microbial consortia to produce unique fermented beverages through specific fermentation practices. Although further studies are needed to analyze more specifically the advantages of each fermentation type over the quality of the product, our current analysis supports the role of traditional knowledge driving it and the relevance of plans for its conservation.

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Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas

Cited by 21 publications

References 148 publications

Predictive functionality of bacteria in naturally fermented milk products of India using PICRUSt2 and Piphillin pipelines

Predictive functionality of bacteria in naturally fermented milk products of India using PICRUSt2 and Piphillin pipelines

Antiobesity, Antihyperglycemic, and Antidepressive Potentiality of Rice Fermented Food Through Modulation of Intestinal Microbiota

Constructing Micro-Landscapes: Management and Selection Practices on Microbial Communities in a Traditional Fermented Beverage

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