Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India

Anupma, Anu; Tamang, Jyoti Prakash

doi:10.3389/fmicb.2020.00905

Cited by 28 publications

(18 citation statements)

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“…Firmicutes, Proteobacteria, and Actinobacteria were previously identified as the dominant bacteria in Xiaoqu (Wu H. et al, 2017 ), Xiaoqu jiu (Dong et al, 2020 ), and strong-flavored Baijiu fermentation ecosystems (Zou et al, 2018 ). Meanwhile, Ascomycota, Mucoromycota, and Basidiomycota occupy a major position in the brewing process of black glutinous rice wine (Zhao et al, 2020 ), Indian dry starters (Anupma and Tamang, 2020 ), and strong-flavor Baijiu Daqu (Guan et al, 2015 ). It was, therefore, suggested that Firmicutes, Proteobacteria, Actinobacteria, Ascomycota, Mucoromycota, and Basidiomycota play a vital role in the quality and flavor of traditional jiuqu and fermented wine.…”

Section: Resultsmentioning

confidence: 99%

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Zhao

et al. 2021

Front. Microbiol.

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Xiaoqu, one of three traditional jiuqu in China, is a saccharifying and fermenting agent used in Xiaoqu jiu brewing, with different ingredient compositions and preparation techniques used in various regions. The yield and quality of Xiaoqu jiu are significantly affected by the metabolites and microbiota of Xiaoqu; however, the associated relationship remains poorly understood. This study aimed to analyze this relationship in three typical traditional Xiaoqu from the Guizhou province in China. The non-volatile metabolites of Xiaoqu were detected using gas chromatography time-of-flight mass spectrometry, whereas the classification and metabolic potential of the microbiota were investigated using metagenomic sequencing. Results show that Firmicutes, Proteobacteria, and Actinobacteria represent the dominant bacterial phyla, with Lactobacillus, Bacillus, Acinetobacter, Leuconostoc, and Weissella found to be the dominant bacterial genera. Meanwhile, Ascomycota, Mucoromycota, and Basidiomycota are the dominant fungal phyla with Aspergillus, Saccharomyces, Pichia, Rhizopus, and Phycomyces being the predominant fungal genera. Functional annotation of the microbiota revealed a major association with metabolism of carbohydrates, cofactors, and vitamins, as well as amino acids. A total of 39 significantly different metabolites (SDMs) were identified that are involved in 47 metabolic pathways, primarily that of starch and sucrose; glycine, serine, and threonine; glyoxylate and dicarboxylate; pyruvate; as well as biosynthesis of pantothenate and CoA. Further, based on Spearman's correlation analysis, Aspergillus, Saccharomyces, Lactobacillus, Acetobacter, Weissella, Pantoea, Desmospora, and Bacillus are closely correlated with production of physicochemical indexes and SDMs. Moreover, the metabolic network generated for the breakdown of substrates and formation of SDMs in Xiaoqu was found to primarily center on the metabolism of carbohydrates and the tricarboxylic acid cycle. These results provide insights into the functional microorganisms and metabolic patterns present in traditional Guizhou Xiaoqu and might guide researchers in the production of stable and efficient Xiaoqu in the future.

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Section: Resultsmentioning

confidence: 99%

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Zhao

et al. 2021

Front. Microbiol.

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“…(2017) reported higher fungal counts of range 3.4 × 10 5 ± 0.10–4.5 × 10 6 ± 0.10 (5.53–6.65 log 10 ) CFU/ml from “Otika” a Nigerian cereal beverage of sorghum. In a related study, Anupma and Tamang (2020) recorded an average fungal population of 4.9 × 10 5 (5.69 log 10 ) CFU/g from amylase and alcohol‐producing starters in India. From Nigeria, Popoola (2019) reported a range between 1.30 × 10 5 CFU/ml and 1.74 × 10 5 (5.11–5.23 log 10 ) CFU/ml in “akamu” samples obtained from different cereals.…”

Section: Discussionmentioning

confidence: 96%

Fungal diversity of “solom” a Ghanaian traditional beverage of millet (Pennisetum glaucum)

Kortei

Asiedu

Annan

et al. 2020

Food Science & Nutrition

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The association of cereals with fungi cannot be disregarded as their manifestation in our foods poses serious health risks. The aim of this study was to investigate the mycofloral (fungal) and chemical (pH) qualities of the “solom” (beverage of millet) available for consumption from their respective sales points in Ho. “Solom” a cereal beverage of millet was sampled from ten (10) different locations in the Ho Municipality of Ghana and evaluated for their pH, fungal counts, and species diversity. Mycological analyses were done on Oxytetracycline Glucose Yeast Extract (OGYE) and Dichloran Rose Bengal Chloramphenicol (DRBC) media from three (3) points per location using serial dilution. A total of fourteen (14) fungal species belonging to eight (8) genera were isolated on both media; Aspergillus (A. niger, A. flavus, A. fumigatus, A. parasiticus, A. alutaceaus, A. terreus), Rhizopus (R. stolonifer), Mucor (M. racemosus), Fusarium (F. oxysporum), Penicillium (P. digitatum, P. verucosum), Cladosporium (C. cladosporoides), Curvularia (C. lunata), and Rhodotorula sp. were recorded. Fungal counts on both media ranged between 1.68 ± 0.8 and 4.11 ± 0.9 log10 CFU/ml. There were statistically significant (p < .05) differences observed in the samples from different locations. The values of pH recorded were in the range of 3.03 ± 0.09–4.03 ± 0.23 and showed no significant differences (p > .05) among them. All samples were found to be in the acceptable range of values prescribed by the International Commission for Microbiological Specification of Foods (ICMSF, 1998). Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) should be employed to enhance food safety.

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“…Different fungal genera exist, such as Actinomucor, Amylomyces, Aspergillus, Bjerkandera, Brettanomyces, Candida, Cryptococcus, Cyberlindnera, Cystofilobasidium, Debaryomyces, Dekkera, Fusarium, Galactomyces, Geotrichum, Cladosporium, Guehomyces, Hanseniaspora, Hansenula, Hyphopichia, Issatchenkia, Kazachstania, Kluyveromyces, Lecanicillium, Lachancea, Metschnikowia, Monascus, Mucor, Neurospora, Penicillium, Pichia, Rhodotorula, Rhodosporidium, Rhizopus, Saccharomyces, Saccharomycodes, Saccharomycopsis, Schizosaccharomyces, Schwanniomyces, Sporobolomyces, Scopulariopsis, Sporendonema, Starmerella, Torulaspora, Trametes, Trichosporon, Trigonopsis, Torulopsis, Ustilago, Wickerhamomyces, Yarrowia, Zygosaccharomyces and Zygotorulaspora [12,49,116].…”

Section: Fungimentioning

confidence: 99%

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

Voidarou

Αντωνιάδου

Rozos

et al. 2020

Foods

127

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Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn’s disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hippocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, “Gentlemen, the microbes will have the last word for human health.” In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.

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Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India

Cited by 28 publications

References 100 publications

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Fungal diversity of “solom” a Ghanaian traditional beverage of millet (Pennisetum glaucum)

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

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