Department of Microbiology, Sikkim University, Science Building, Tadong 737102, Gangtok, Sikkim, India.
Department of Microbiology, Sikkim University, Science Building, Tadong 737102, Gangtok, Sikkim, India.
Int J Food Microbiol. 2023 Dec 16;407:110417. doi: 10.1016/j.ijfoodmicro.2023.110417. Epub 2023 Sep 24.
Grep-chhurpi, peha, peron namsing and peruñyaan are lesser-known home-made fermented soybean foods prepared by the native people of Arunachal Pradesh in India. Present work aims to study the microbiome, their functional annotations, metabolites and recovery of metagenome-assembled genomes (MAGs) in these four fermented soybean foods. Metagenomes revealed the dominance of bacteria (97.80 %) with minor traces of viruses, eukaryotes and archaea. Bacillota is the most abundant phylum with Bacillus subtilis as the abundant species. Metagenome also revealed the abundance of lactic acid bacteria such as Enterococcus casseliflavus, Enterococcus faecium, Mammaliicoccus sciuri and Staphylococcus saprophyticus in all samples. B. subtilis was the major species found in all products. Predictive metabolic pathways showed the abundance of genes associated with metabolisms. Metabolomics analysis revealed both targeted and untargeted metabolites, which suggested their role in flavour development and therapeutic properties. High-quality MAGs, identified as B. subtilis, Enterococcus faecalis, Pediococcus acidilactici and B. velezensis, showed the presence of several biomarkers corresponding to various bio-functional properties. Gene clusters of secondary metabolites (antimicrobial peptides) and CRISPR-Cas systems were detected in all MAGs. This present work also provides key elements related to the cultivability of identified species of MAGs for future use as starter cultures in fermented soybean food product development. Additionally, comparison of microbiome and metabolites of grep-chhurpi, peron namsing and peruñyaan with that of other fermented soybean foods of Asia revealed a distinct difference.
格培楚皮、佩哈、佩隆南辛和佩鲁尼亚扬是印度阿鲁纳恰尔邦当地人民制作的不太知名的自制发酵大豆食品。本研究旨在研究这四种发酵大豆食品中的微生物组、功能注释、代谢物和宏基因组组装基因组（MAG）的回收。宏基因组显示细菌（97.80%）占优势，病毒、真核生物和古菌痕迹较少。芽孢杆菌门是最丰富的门，枯草芽孢杆菌是丰富的物种。宏基因组还揭示了乳酸杆菌属的丰度，如肠球菌卡西弗拉维乌斯、屎肠球菌、乳鼠球菌和腐生葡萄球菌，在所有样品中均有发现。枯草芽孢杆菌是所有产品中主要发现的物种。预测代谢途径显示了与代谢相关的基因的丰度。代谢组学分析显示了靶向和非靶向代谢物的存在，这表明它们在风味发展和治疗特性中的作用。鉴定的高质量 MAGs，如枯草芽孢杆菌、粪肠球菌、嗜酸乳杆菌和贝莱斯芽孢杆菌，显示出存在与各种生物功能特性相对应的多种生物标志物。在所有 MAGs 中都检测到了次级代谢物（抗菌肽）和 CRISPR-Cas 系统的基因簇。本研究还为未来作为发酵大豆食品产品开发中的起始培养物提供了与鉴定的 MAGs 可培养性相关的关键要素。此外，与亚洲其他发酵大豆食品的微生物组和代谢物相比，格培楚皮、佩隆南辛和佩鲁尼亚扬的微生物组和代谢物存在明显差异。
