Microbial Community Structure at Different Fermentation Stages of Kutajarista, a Herbal Formulation

Abstract

Kutajarista is an Ayurvedic fermented herbal formulation prescribed for gastrointestinal disorders. This herbal formulation undergoes a gradual fermentative process and takes around 2 months for production. In this study, microbial composition at initial stages of fermentation of Kutajarista was assessed by culture independent 16S rRNA gene clone library approach. Physicochemical changes were also compared at these stages of fermentation. High performance liquid chromatography-mass spectrometry analysis showed that Gallic acid, Ellagic acid, and its derivatives were the major chemical constituents recovered in this process. At 0 day of fermentation, Lactobacillus sp., Acinetobacter sp., Alcaligenes sp., and Methylobacterium sp. were recovered, but were not detected at 8 day of fermentation. Initially, microbial diversity increased after 8 days of fermentation with 11 operational taxonomic units (OTUs), which further decreased to 3 OTUs at 30 day of fermentation. Aeromonas sp., Pseudomonas sp., and Klebsiella sp. dominated till 30 day of fermentation. Predominance of c-Proteobacteria and presence of gallolyl derivatives at the saturation stage of fermentation implies tannin degrading potential of these microbes. This is the first study to highlight the microbial role in an Ayurvedic herbal product fermentation.

Influence of intrinsic microbes on phytochemical changes and antioxidant activity of the Ayurvedic fermented medicines: Balarishta and Chandanasava

“…Similarly, in Kutajarishta , microbial composition at initial stages of fermentation was assessed by culture-independent 16S rDNA gene clone library approach. [14] At the initial stage of fermentation, Lactobacillus sp., Acinetobacter sp., Alcaligenes sp. and Methylobacterium sp.…”

“…[6] As in other medicaments of Ayurveda, investigation on the phytochemical composition of Arishta and Asava are also scanty and earlier reports indicate only the presence or absence of certain preliminary groups of phytochemicals. [789101112131415] There are also few reports on the specific phytochemical components in the group of phenolics, stilbenes, glucosides and non-volatile compounds. [1617] The situation in Arishta/Asava could be complex as microbial fermentation is involved and every feasibility of interaction of the herbal-oriented phytochemicals with the microbial catalyst exists.…”

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“…To know the role of other microbes if any, in production of alcohol during fermentation process a study was conducted. [5] In this study, microbial composition at initial stages of fermentation of was assessed by culture-independent 16S rRNA gene clone library approach. At the 0 day of fermentation, Lactobacillus sp., Acinetobacter sp., Alcaligenes sp., and Methylobacterium sp.…”

Intensification of Fructosyltransferases and Fructo-Oligosaccharides Production in Solid State Fermentation by Aspergillus awamori GHRTS

“…FOS also uses as a prebiotic compound, they stimulate the growth of bifidobacteria and have also been used in the prevention of colon cancer [1][2][3]. Therapeutically FOS also uses to reduce cholesterol, phospholipid and triglyceride levels in serum [4,5]. These are also used as a protecting agents in swine from Escherichia coli infections and controlling swine odor.…”

“…FOS are found in small amounts in vegetables such as onion, garlic, Jerusalem artichokes, asparagus, bananas, rye, wheat and tomatoes. However, they are produced commercially through the enzymatic synthesis from sucrose by using microbial enzymes having FTase activity [1,2,4,5,7].…”