Kavitake Digambar, Suryavanshi Mangesh V, Kandasamy Sujatha, Devi Palanisamy Bruntha, Shouche Yogesh, Shetty Prathapkumar Halady
Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India.
National Centre for Microbial Resource, National Centre for Cell Science, Pune, 416021 India.
J Food Sci Technol. 2022 Oct;59(10):3918-3927. doi: 10.1007/s13197-022-05421-4. Epub 2022 Apr 10.
The bacterial composition of naturally fermented Indian food, was studied by high-throughput Illumina amplicon sequencing at different taxonomic levels. Metagenomic investigation revealed fold change with respect to some of the phylotypes in 06 to 12 h of fermentation, suggesting the synergistic mode of nutrition. After 12 h fermentation, bacterial populations were stabilized towards 15 h fermentation. The bacterial phyla found as and others in various proportions with respective to fermentation time. Among these and were the predominant bacterial associates in this product. Initially at 0 h time interval (7%) and (93%) were present adequately in the product which has been changed to (68%), (31%) at the end of the fermentation (15 h). Phylum represented various major genus such as and whereas revealed the presence of and genus. Co-occurrence and Co-exclusion network were developed to ensure the positive and negative association in the eubacterial genus detected in entire batter fermentation event. Some genera like and are showing increase in abundances in auxiliary succession events can be established for starter culture development.
The online version contains supplementary material available at 10.1007/s13197-022-05421-4.
通过高通量Illumina扩增子测序在不同分类水平上研究了天然发酵印度食品的细菌组成。宏基因组学研究揭示了在发酵6至12小时内某些系统型的变化倍数，表明了营养的协同模式。发酵12小时后，细菌种群在15小时发酵时趋于稳定。发现细菌门以不同比例存在，且与发酵时间有关。其中，[具体细菌门1]和[具体细菌门2]是该产品中的主要细菌类群。最初在0小时时间间隔时，产品中[具体细菌1]（7%）和[具体细菌2]（93%）含量充足，在发酵结束时（15小时）已变为[具体细菌1]（68%）、[具体细菌2]（31%）。[细菌门1]代表了各种主要属，如[具体属1]和[具体属2]，而[细菌门2]显示出[具体属3]和[具体属4]的存在。构建了共现和共排除网络，以确保在整个面糊发酵过程中检测到的真细菌属中的正相关和负相关。一些属，如[具体属5]和[具体属6]，在辅助演替事件中的丰度增加，可为发酵剂培养的发展建立相关体系。
在线版本包含可在10.1007/s13197-022-05421-4获取的补充材料。
