Das Sushmita, Bhattacharjee Maloyjo Joyraj, Mukherjee Ashis K, Khan Mojibur Rohman
Division of Life Science, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Guwahati, Assam, 781035, India.
Department of Biotechnology, Gauhati University, Guwahati, Assam, 781014, India.
World J Microbiol Biotechnol. 2023 Sep 22;39(11):315. doi: 10.1007/s11274-023-03773-3.
Preparation of traditionally fermented soybeans varies across ethnicities with distinct tastes, flavour, and nutritional values. The fermented soybean varieties Hawaijar, Bekang, and Akhone of north-east India are associated with diverse ethnic groups from Manipur, Mizoram, and Nagaland, respectively. These varieties differ in substrate and traditional practice that exerts differential bacterial-metabolite profile, which needs an in-depth analysis i. Culture-dependent and independent techniques investigated the bacterial diversity of the fermented soybean varieties. Gas chromatography and mass spectroscopy (GC-MS) studied these varieties' metabolite profiles. The common dominant bacterial genera detected in Hawaijar, Bekang, and Akhone were Bacillus, Ignatzschinaria, and Corynebacterium, with the presence of Brevibacillus and Staphylococcus exclusively in Hawaijar and Oceanobacillus in Bekang and Akhone. The metabolite analysis identified a higher abundance of essential amino acids, amino and nucleotide sugars, and vitamins in Hawaijar, short-chain fatty acids in Bekang, polyunsaturated fatty acids in Akhone and Hawaijar, and prebiotics in Akhone. The bacteria-metabolite correlation analysis predicted four distinct bacterial clusters associated with the differential synthesis of the functional metabolites. While B. subtilis is ubiquitous, cluster-1 comprised B. thermoamylovorans/B. amyloliquefaciens, cluster-2 comprised B. tropicus, cluster-3 comprised B. megaterium/B. borstelensis, and cluster-4 comprised B. rugosus. To the best of our knowledge, this is the first comparative study on traditional fermented soybean varieties of north-east India linking bacterial-metabolite profiles which may help in designing starters for desired functionalities in the future.
传统发酵大豆的制备方法因不同种族而异，具有独特的口味、风味和营养价值。印度东北部的发酵大豆品种Hawaijar、Bekang和Akhone分别与曼尼普尔邦、米佐拉姆邦和那加兰邦的不同种族群体相关。这些品种在底物和传统制作方法上存在差异，从而产生了不同的细菌代谢产物谱，这需要深入分析。依赖培养和不依赖培养的技术研究了这些发酵大豆品种的细菌多样性。气相色谱和质谱（GC-MS）分析了这些品种的代谢产物谱。在Hawaijar、Bekang和Akhone中检测到的常见优势细菌属为芽孢杆菌属、伊格纳茨氏菌属和棒状杆菌属，其中短芽孢杆菌属和葡萄球菌属仅存在于Hawaijar中，海洋芽孢杆菌存在于Bekang和Akhone中。代谢产物分析发现，Hawaijar中必需氨基酸、氨基糖和核苷酸糖以及维生素的含量较高，Bekang中短链脂肪酸含量较高，Akhone和Hawaijar中多不饱和脂肪酸含量较高，Akhone中益生元含量较高。细菌-代谢产物相关性分析预测了与功能代谢产物差异合成相关的四个不同细菌簇。虽然枯草芽孢杆菌无处不在，但簇1包含嗜热解淀粉芽孢杆菌/解淀粉芽孢杆菌，簇2包含热带芽孢杆菌，簇3包含巨大芽孢杆菌/博斯特尔芽孢杆菌，簇4包含皱纹芽孢杆菌。据我们所知，这是首次对印度东北部传统发酵大豆品种进行的比较研究，该研究将细菌-代谢产物谱联系起来，这可能有助于未来设计具有所需功能的发酵剂。
