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- Title
Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa.
- Authors
Deka, Purbajyoti; Mehetre, Gajanan T.; Lalnunmawii, Esther; Upadhyaya, Kalidas; Singh, Garima; Hashem, Abeer; Al-Arjani, Al-Bandari Fahad; Abd_Allah, Elsayed Fathi; Singh, Bhim Pratap
- Abstract
Traditional fermented foods have been recognized by various communities to be good for health since ancient times. There is a provincial legacy of traditional fermented foods among the ethnic population of North-East India. Fermented bamboo shoots (local name: Tuaither), soybeans (Bekang), and pork fat (Sa-um) are famous in theMizoramstate and represent a primary portion of the daily diet. These foods are prepared using methods based on cultural traditions inherited from previous generations, and prepared using a relatively uncontrolled fermentation process. Analysis of the bacterial diversity in these foods can provide important information regarding the flavor and texture of the final products of fermentation. Unfortunately, studies on themicrobial composition and health benefits of such traditional fermented foods have rarely been documented. Therefore, the present study aims to highlight this bacterial diversity, along with the proximate composition of different traditional fermented foods (Tuaither, Bekang and Sa-um) primarily consumed inMizoramstate, India. Samples were collected on three different days of fermentation (3rd, 5th and 7th day), and bacterial diversity analysis was performed using the V3-V4 variable region of 16S rRNA gene with Illumina sequencing. Results revealed differences in the bacterial composition of dominant groupmembers among all of the three food types. Firmicutes (82.72–94.00%), followed by Proteobacteria (4.67–15.01%), were found to dominate to varying degrees in all three of the fermented foods. However, at genus level high variation was observed in bacterial composition among these three different types of fermented foods. Lactobacillus (91.64–77.16%), Staphylococcus (52.00–17.90%), and Clostridium (72.48–55.40%) exhibited the highest relative abundances in the Tuaither, Bekang and Sa-um foods, respectively, in descending order from the 3rd to 7th day of fermentation. A few of the bacterial genera such as Lactobacilli were positively correlated with fermented bamboo shoot samples, and Staphylococcus was positively correlatedwith protein, carbohydrate and crude fiber content in soybean samples. In general, Tuaither, Bekang and Sa-umexhibited distinct differences in bacterial composition. This variation may be due to differences in the raw materials and/or methods used in the preparation of the different fermented food products. This is the first study to describe the bacterial composition of these traditional fermented foods using high-throughput sequencing techniques, and could help to drive research attention to comprehensive studies on improving understanding of the role ofmicrobial communities in the preparation of traditional foods and their health benefits.
- Subjects
INDIA; BACTERIAL diversity; METAGENOMICS; NUCLEOTIDE sequencing; BAMBOO shoots; FERMENTED foods; ETHNIC foods; SOCIAL dominance; RAW materials
- Publication
Fermentation (Basel), 2021, Vol 7, Issue 3, p1
- ISSN
2311-5637
- Publication type
Article
- DOI
10.3390/fermentation7030167