Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok 737102, Sikkim, India.
FEMS Yeast Res. 2023 Jan 4;23. doi: 10.1093/femsyr/foad011.
Ethnic Indian people have been domesticating beneficial microorganisms (bacteria, yeasts, and moulds) by their wisdom of ethno-microbiological knowledge for production of flavoured and socio-culturally preferred fermented foods and alcoholic beverages for more than 8000 years. The purpose of this review is to collate the available literatures of diversity of Saccharomyces and non-Saccharomyces species associated with Indian fermented foods and alcoholic beverages. A colossal diversity of enzyme- and alcohol-producing yeasts under the phylum Ascomycota has been reported from Indian fermented foods and alcoholic beverages. The distributions of yeast species show 13.5% of Saccharomyces cerevisiae and 86.5% of some non-Saccharomyces spp. in Indian fermented foods and alcoholic beverages, based on the reported literatures available till date. There is a research gap on prospect of yeasts research in India. Hence, we suggest that validation of traditional knowledge of domestication of functional yeasts needs to be studied to develop the functional genomics platforms for Saccharomyces and non-Saccharomyces spp. in Indian fermented foods and alcoholic beverages.
印度裔人民通过其民族微生物学知识的智慧，已经将有益微生物（细菌、酵母和霉菌）驯化用于生产调味和具有社会文化偏好的发酵食品和酒精饮料，这一过程已经持续了 8000 多年。本综述的目的是整理与印度发酵食品和酒精饮料相关的已发表的有关酿酒酵母和非酿酒酵母物种多样性的文献。从印度发酵食品和酒精饮料中已经报道了大量产酶和产酒精的酵母，属于子囊菌门。根据迄今为止已发表的文献，印度发酵食品和酒精饮料中的酵母种类分布显示，酿酒酵母占 13.5%，而非酿酒酵母属占 86.5%。目前，印度的酵母研究存在研究空白。因此，我们建议需要对驯化功能性酵母的传统知识进行验证，以开发用于印度发酵食品和酒精饮料中的酿酒酵母和非酿酒酵母属的功能基因组学平台。
