Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in Kalparasa® (Fresh Unfermented Coconut Inflorescence Sap)

Abstract

The phloem sap tapped from unopened inflorescence (spadix) of coconut palm using a novel collecting device, “coco-sap chiller,” has been branded Kalparasa® (henceforth as Kalparasa in the text) to distinguish its properties not found in sap harvested by traditional methods. To know its hitherto unidentified microbiome profile, we employed high-throughput sequencing to uncover the bacteriome and mycobiome in fresh and 12-h fermented samples. Fresh Kalparasa had a pH of 7.2, which dropped to 4.5 after 12 h, signifying fermentation of the sap. Diversity analysis indicated fresh Kalparasa having higher bacterial species than the fermented one. Contrary to this, fresh sap had lower fungal/yeast diversity than the fermented sample. Fresh Kalparasa had relatively higher abundance of probiotic-type Leuconostoc genus followed by equal proportions of Gluconobacter, Acetobacter, and Fructobacillus. The 12-h fermented Kalparasa showed a significant increase in Gluconobacter with a sharp decrease in Leuconostoc. Mycobiome data revealed fresh Kalparasa to be preponderant in Saccharomyces and Hanseniaspora genera of yeasts while the fermented sap had higher representation of Hanseniaspora and Cortinarius and lesser Saccharomyces. This suggested that the fermentation of Kalparasa was probably driven by symbiotic culture of bacteria and yeasts (SCOBY), particularly acetic acid bacteria and non-Saccharomyces yeasts. The bacteriome-function predictions highlighted the enrichment of glycerophospholipid, ABC transporters, purine, and pyrimidine metabolisms. Based on our findings, Kalparasa containing large population of Leuconostoc mesenteroides, Fructobacillus fructosus, Saccharomyces cerevisiae, and Hanseniaspora guilliermondii can be promoted as a healthy “unfermented” plant edible food containing live probiotic-type microbiome during its consumption.

Synergetic Effect of Fermented Coconut Inflorescence Sap for the Production of Virgin Coconut Oil

“…Te decrease in pH is often a result of the accumulation of specifc acids, such as lactic acid or acetic acid, depending on the microorganisms involved in the fermentation process [12]. Gopal et al [20] reported that the fermentation of neera due to the symbiotic culture of bacteria and yeasts. Te titratable acidity increased from 0.024% to 0.367%.…”

Determining key factors affecting coconut sap quality after harvesting

“…In the current study, the best response value or pH value of the coconut sap was determined to be the largest, which indicates that the microorganisms in coconut sap have not yet undergone fermentation, and the sugar has been not degraded [ 30 , 31 ]. These findings align with the preliminary results obtained in the study.…”

Functional evaluation of pure natural edible Ferment: protective function on ulcerative colitis

“…Notably, there were two unique favorable floras present in Ferment: Gluconobacter and Lactobacillus. Gluconobacter is found as a probiotic in fresh unfermented coconut juice ( Gopal et al, 2021 ) and is considered a health-associated probiotic in fermented food ( Leech et al, 2020 ). Studies have reported that Lactobacillus acidophilus gavage reduced the levels of pro-inflammatory cytokines, promoted the increase of goblet cells and the secretion of antimicrobial peptides, regulated the ratio of Firmicutes / Bacteroidetes , and increased the level of acetate ( Wang et al, 2020 ).…”