Metagenomic-Metabolomic Mining of Kinema, a Naturally Fermented Soybean Food of the Eastern Himalayas

Kharnaior, Pynhunlang; Tamang, Jyoti Prakash

doi:10.3389/fmicb.2022.868383

Cited by 24 publications

(10 citation statements)

References 123 publications

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“…These reliable correlations can provide evidence to hypothesize suggesting that there may have been metabolic interactions under the high temperature among microorganisms in actual fermentations [ 34 ]. The correlation analysis of bacterial community in fermented foods Kinema and Sufu provided valuable insights for potential symbiotic and antagonistic relationships among the microorganisms under the condition [ 45 , 46 ]. It is thought that Bacillus , which dominates at high-temperature meju, decomposes the nutrients using fibrinolytic enzyme and proteolytic enzymes, affecting the growth of other microorganisms [ 41 , 42 ].…”

Section: Discussionmentioning

confidence: 99%

Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang

Jo,

Lee,

Song

et al. 2024

J. Microbiol. Biotechnol.

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Meju, a fermented soybean brick, is a key component in soybean foods like doenjang and ganjang, harboring a variety of microorganisms, including bacteria and fungi. These microorganisms significantly contribute to the nutritional and sensory characteristics of doenjang and ganjang. Amplicon-based next-generation sequencing was applied to investigate how the microbial communities of meju fermented at low and high temperatures differ and how this variation affects the microbial communities of doenjang, a subsequently fermented soybean food. Our metagenomic data showed distinct patterns depending on the fermentation temperature. The microbial abundance in the bacterial community was increased under both temperatures during the fermentation of meju and doenjang. Weissella was the most abundant genus before the fermentation of meju, however, it was replaced by Bacillus at high temperature-fermented meju and lactic acid bacteria such as Weissella and Latilactobacillus at low temperature-fermented meju. Leuconostoc , Logiolactobacillus , and Tetragenococcus gradually took over the dominant role during the fermentation process of doenjang, replacing the previous dominant microorganisms. Mucor was dominant in the fungal community before and after meju fermentation, whereas Debaryomyces was dominant under both temperatures during doenjang fermentation. The dominant fungal genus of doenjang was not affected regardless of the fermentation temperature of meju. Strong correlations were shown for specific bacteria and fungi linked to specific fermentation temperatures. This study helps our understanding of meju fermentation process at different fermentation temperatures and highlights different bacteria and fungi associated with specific fermentation periods which may influence the nutritional and organoleptic properties of the final fermented soybean foods doenjang.

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Section: Discussionmentioning

confidence: 99%

Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang

Jo,

Lee,

Song

et al. 2024

J. Microbiol. Biotechnol.

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“…Sugars found in the fermented legumes of kinema , a naturally fermented soybean food of the eastern Himalayas, included arabinose, fructose, galactose, glucose, L‐gulose, galactitol, mannose, mannitol, myo‐inositol, ribose, scyllo‐inositol, sorbitol, xylose and xylulose, in a study using LC–MS coupled to a Q‐Exactive Orbitrap (Kharnaior & Tamang, 2022). In a fermented soymilk product, three sugars (α‐glucose, β‐glucose, and glucose‐1‐phosphate) were identified by NMR analysis (Gao et al ., 2022).…”

Section: Metabolomics Of Fermented Legume‐based Food Productsmentioning

confidence: 99%

Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review

Akanni,

Adebo

2024

Int J of Food Sci Tech

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SummaryLegumes are vital food sources in global diets, especially in developing nations, offering affordability, nutrition, and sustainability. Legumes are rich bioactive compounds as well as in macro‐ and micro‐nutrients and help combat protein‐energy malnutrition. Fermentation is a food processing technique that enhances nutritional content, digestibility and overall composition, rendering fermented legumes like dawadawa, natto, tempeh, and kinema dietary sources worldwide. This simple process leads to significant perturbations in the numerous metabolites contained in legumes and subsequent fermented products. Such metabolites including bioactive constituents, vitamins, minerals, volatile compounds, lipids, amino acids, among others contribute to the flavour, aroma, nutritional value and health beneficial properties of fermented legume products. Modifications in these complex constituents might be somewhat challenging to investigate and understand thus necessitating a robust technique such as metabolomics. Metabolomics as an analytical approach can elucidate how fermentation alters the composition of fermented legumes revealing compositional changes, nutritional enhancements, and impacts of fermentation conditions and microbial metabolism. This review emphasises fermented legumes' dietary importance, the transformative role of fermentation, and the effectiveness of metabolomics in unravelling complex biochemical changes during legume fermentation, providing insights into nutritional, sensory and safety aspects of fermented legumes.

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“…Recent advances in metabolomics help to identify some crucial compounds such as chrysin, swainsonine, and 3-hydroxy-Lkynurenine, benzimidazole with potent bioactivities, which possess strong anticancer activity (Kharnaior and Tamang, 2022). A total of 361 metabolites have been isolated from the Kinema sample through LC-MS analysis.…”

Section: Soy-based Fermented Foodsmentioning

confidence: 99%

Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques

Sarkar

Sha²,

Ghatani

2023

Front. Sustain. Food Syst.

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In the era of Omics, metabolomics and metaproteomics have emerged as powerful tools for the deep analysis of the fermentation of various foods. These two are relatively new in the field of science. However, they are already proven to be crucial for a more proper understanding of microbes, their interactions with hosts and surrounding environments, metabolic activity, and intracellular biochemical reactions. Metabolomics is a quantitative and qualitative determination study of metabolites of participated microbes in the process of fermentation that helps to analyze several biochemical pathways concerning chemical changes that occur during different stages of fermentation. Hence, it provides a deep insight into the microscopic world as well as helps to significantly enhance the available nutraceuticals and probiotic characterizations in fermented foods. Evaluating the possible pathways of microbes in generating particular compounds of interest is proven to be beneficial for increasing the bioavailability of nutraceuticals and nutrients. It can be utilized to reshape the general process of fermentation in a more improved and optimized way for better yielding of nutritive components while decreasing the antinutrient components in the specific product. Metabolomics studies can be used to modify strains based on specific needs, for example, different stress-tolerant microbial strains for the optimal production of desired metabolites in stressed conditions, modulation in metabolic pathways to naturally increase the bioavailability of beneficial compounds, etc. These “Omics” methods are paving the way for a more thorough understanding of microbial life, metabolism systems, and genetic characteristics regarding protein synthesis and are undoubtedly becoming a potent weapon or a universal key in modulating fermented food products in a more advanced and sustainable approach possible. This present review aims to constitute a relevant approach for understanding the metabolic processes that can occur or are currently occurring in a given system and for implementing novel strategies focused on solving production problems or improving sustainability.

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Metagenomic-Metabolomic Mining of Kinema, a Naturally Fermented Soybean Food of the Eastern Himalayas

Cited by 24 publications

References 123 publications

Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang

Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang

Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review

Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques

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