Gopal Murali, Shil Sandip, Gupta Alka, Hebbar K B, Arivalagan M
ICAR-Central Plantation Crops Research Institute, Kasaragod, India.
Research Centre, ICAR-Central Plantation Crops Research Institute, Mohitnagar, India.
Front Microbiol. 2021 Aug 13;12:662783. doi: 10.3389/fmicb.2021.662783. eCollection 2021.
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 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 had a pH of 7.2, which dropped to 4.5 after 12 h, signifying fermentation of the sap. Diversity analysis indicated fresh having higher bacterial species than the fermented one. Contrary to this, fresh sap had lower fungal/yeast diversity than the fermented sample. Fresh had relatively higher abundance of probiotic-type genus followed by equal proportions of , , and . The 12-h fermented showed a significant increase in with a sharp decrease in . Mycobiome data revealed fresh to be preponderant in and genera of yeasts while the fermented sap had higher representation of and and lesser . This suggested that the fermentation of was probably driven by symbiotic culture of bacteria and yeasts (SCOBY), particularly acetic acid bacteria and non- yeasts. The bacteriome-function predictions highlighted the enrichment of glycerophospholipid, ABC transporters, purine, and pyrimidine metabolisms. Based on our findings, containing large population of , , , and can be promoted as a healthy "unfermented" plant edible food containing live probiotic-type microbiome during its consumption.
使用一种新型采集装置“椰子汁冷却器”从未开放的椰子花序（肉穗花序）中采集的韧皮部汁液被命名为Kalparasa（以下简称文中所述），以区分其与传统方法采集的汁液不同的特性。为了了解其迄今尚未确定的微生物群落特征，我们采用高通量测序技术来揭示新鲜和发酵12小时的样本中的细菌群落和真菌群落。新鲜汁液的pH值为7.2，12小时后降至4.5，这表明汁液发生了发酵。多样性分析表明，新鲜汁液中的细菌种类比发酵后的汁液多。与此相反，新鲜汁液中的真菌/酵母多样性低于发酵后的样本。新鲜汁液中益生菌型乳杆菌属的丰度相对较高，其次是等量的双歧杆菌属、肠球菌属和乳球菌属。发酵12小时的汁液中乳杆菌属显著增加，而肠球菌属急剧减少。真菌群落数据显示，新鲜汁液中酵母的克鲁维酵母属和毕赤酵母属占优势，而发酵后的汁液中酒香酵母属和汉逊酵母属的代表性更高，毕赤酵母属较少。这表明汁液的发酵可能是由细菌和酵母的共生培养物（SCOBY）驱动的，特别是醋酸菌和非毕赤酵母。细菌群落功能预测突出了甘油磷脂、ABC转运蛋白、嘌呤和嘧啶代谢的富集。根据我们的研究结果，含有大量乳杆菌属、双歧杆菌属、肠球菌属和乳球菌属的Kalparasa在食用期间可作为一种含有活的益生菌型微生物群落的健康“未发酵”植物可食用食品来推广。
