Unveiling the microbial communities and metabolic pathways of Keem, a traditional starter culture, through whole-genome sequencing
Abstract Traditional alcoholic beverages have played a significant role in the cultural, social, and culinary fabric of societies worldwide for centuries. Studying the microbial community structure and their metabolic potential in such beverages is necessary to define product quality, safety, and co...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2024-02-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-024-53350-3 |
| _version_ | 1797274852238819328 |
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| author | Babita Rana Renu Chandola Pankaj Sanwal Gopal Krishna Joshi |
| author_facet | Babita Rana Renu Chandola Pankaj Sanwal Gopal Krishna Joshi |
| author_sort | Babita Rana |
| collection | DOAJ |
| description | Abstract Traditional alcoholic beverages have played a significant role in the cultural, social, and culinary fabric of societies worldwide for centuries. Studying the microbial community structure and their metabolic potential in such beverages is necessary to define product quality, safety, and consistency, as well as to explore associated biotechnological applications. In the present investigation, Illumina-based (MiSeq system) whole-genome shotgun sequencing was utilized to characterize the microbial diversity and conduct predictive gene function analysis of keem, a starter culture employed by the Jaunsari tribal community in India for producing various traditional alcoholic beverages. A total of 8,665,213 sequences, with an average base length of 151 bps, were analyzed using MG-RAST. The analysis revealed the dominance of bacteria (95.81%), followed by eukaryotes (4.11%), archaea (0.05%), and viruses (0.03%). At the phylum level, Actinobacteria (81.18%) was the most abundant, followed by Firmicutes (10.56%), Proteobacteria (4.00%), and Ascomycota (3.02%). The most predominant genera were Saccharopolyspora (36.31%), followed by Brevibacterium (15.49%), Streptomyces (9.52%), Staphylococcus (8.75%), Bacillus (4.59%), and Brachybacterium (3.42%). At the species level, the bacterial, fungal, and viral populations of the keem sample could be categorized into 3347, 57, and 106 species, respectively. Various functional attributes to the sequenced data were assigned using Cluster of Orthologous Groups (COG), Non-supervised Orthologous Groups (NOG), subsystem, and KEGG Orthology (KO) annotations. The most prevalent metabolic pathways included carbohydrate, lipid, and amino acid metabolism, as well as the biosynthesis of glycans, secondary metabolites, and xenobiotic biodegradation. Given the rich microbial diversity and its associated metabolic potential, investigating the transition of keem from a traditional starter culture to an industrial one presents a compelling avenue for future research. |
| first_indexed | 2024-03-07T15:05:04Z |
| format | Article |
| id | doaj.art-2da5dc4e76fb47d187a12ad06bc17e31 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-03-07T15:05:04Z |
| publishDate | 2024-02-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-2da5dc4e76fb47d187a12ad06bc17e312024-03-05T18:56:02ZengNature PortfolioScientific Reports2045-23222024-02-0114111110.1038/s41598-024-53350-3Unveiling the microbial communities and metabolic pathways of Keem, a traditional starter culture, through whole-genome sequencingBabita Rana0Renu Chandola1Pankaj Sanwal2Gopal Krishna Joshi3Department of Biotechnology, School of Life Sciences, Hemvati Nandan Bahuguna Garhwal UniversityDepartment of Biotechnology, School of Life Sciences, Hemvati Nandan Bahuguna Garhwal UniversityDepartment of Biochemical Engineering, BTKITDepartment of Biotechnology, School of Life Sciences, Hemvati Nandan Bahuguna Garhwal UniversityAbstract Traditional alcoholic beverages have played a significant role in the cultural, social, and culinary fabric of societies worldwide for centuries. Studying the microbial community structure and their metabolic potential in such beverages is necessary to define product quality, safety, and consistency, as well as to explore associated biotechnological applications. In the present investigation, Illumina-based (MiSeq system) whole-genome shotgun sequencing was utilized to characterize the microbial diversity and conduct predictive gene function analysis of keem, a starter culture employed by the Jaunsari tribal community in India for producing various traditional alcoholic beverages. A total of 8,665,213 sequences, with an average base length of 151 bps, were analyzed using MG-RAST. The analysis revealed the dominance of bacteria (95.81%), followed by eukaryotes (4.11%), archaea (0.05%), and viruses (0.03%). At the phylum level, Actinobacteria (81.18%) was the most abundant, followed by Firmicutes (10.56%), Proteobacteria (4.00%), and Ascomycota (3.02%). The most predominant genera were Saccharopolyspora (36.31%), followed by Brevibacterium (15.49%), Streptomyces (9.52%), Staphylococcus (8.75%), Bacillus (4.59%), and Brachybacterium (3.42%). At the species level, the bacterial, fungal, and viral populations of the keem sample could be categorized into 3347, 57, and 106 species, respectively. Various functional attributes to the sequenced data were assigned using Cluster of Orthologous Groups (COG), Non-supervised Orthologous Groups (NOG), subsystem, and KEGG Orthology (KO) annotations. The most prevalent metabolic pathways included carbohydrate, lipid, and amino acid metabolism, as well as the biosynthesis of glycans, secondary metabolites, and xenobiotic biodegradation. Given the rich microbial diversity and its associated metabolic potential, investigating the transition of keem from a traditional starter culture to an industrial one presents a compelling avenue for future research.https://doi.org/10.1038/s41598-024-53350-3 |
| spellingShingle | Babita Rana Renu Chandola Pankaj Sanwal Gopal Krishna Joshi Unveiling the microbial communities and metabolic pathways of Keem, a traditional starter culture, through whole-genome sequencing Scientific Reports |
| title | Unveiling the microbial communities and metabolic pathways of Keem, a traditional starter culture, through whole-genome sequencing |
| title_full | Unveiling the microbial communities and metabolic pathways of Keem, a traditional starter culture, through whole-genome sequencing |
| title_fullStr | Unveiling the microbial communities and metabolic pathways of Keem, a traditional starter culture, through whole-genome sequencing |
| title_full_unstemmed | Unveiling the microbial communities and metabolic pathways of Keem, a traditional starter culture, through whole-genome sequencing |
| title_short | Unveiling the microbial communities and metabolic pathways of Keem, a traditional starter culture, through whole-genome sequencing |
| title_sort | unveiling the microbial communities and metabolic pathways of keem a traditional starter culture through whole genome sequencing |
| url | https://doi.org/10.1038/s41598-024-53350-3 |
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