Additive-induced pH determines bacterial community composition and metabolome in traditional mustard seed fermented products
IntroductionKahudi and Kharoli are unique naturally fermented mustard seed products prepared and consumed in the northeastern region of India. The pre-fermentation processing of mustard seeds (soaking, pan-frying, mixing with alkaline or acidic additives, airtight packaging) renders a stringent ferm...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-11-01
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| Series: | Frontiers in Sustainable Food Systems |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2022.1006573/full |
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| author | Sudipta Sankar Bora Samim Dullah Kuntal Kumar Dey Dibya Jyoti Hazarika Unmona Sarmah Darshana Sharma Gunajit Goswami Naorem Romen Singh Madhumita Barooah Madhumita Barooah |
| author_facet | Sudipta Sankar Bora Samim Dullah Kuntal Kumar Dey Dibya Jyoti Hazarika Unmona Sarmah Darshana Sharma Gunajit Goswami Naorem Romen Singh Madhumita Barooah Madhumita Barooah |
| author_sort | Sudipta Sankar Bora |
| collection | DOAJ |
| description | IntroductionKahudi and Kharoli are unique naturally fermented mustard seed products prepared and consumed in the northeastern region of India. The pre-fermentation processing of mustard seeds (soaking, pan-frying, mixing with alkaline or acidic additives, airtight packaging) renders a stringent fermentation environment. The metabolic activities of fermenting bacterial populations yield a myriad of glucosinolate-derived bioactive components which have not been described earlier.MethodsThis present study employed integrated 16S rRNA amplicon sequencing and LC-MS-based metabolomics to elucidate the bacterial diversity and metabolome of the two fermented mustard seed food products.Results and DiscussionUnivariate and multivariate analyses of metabolomics data revealed differential abundances of a few therapeutically-important metabolites viz., sinapine, indole-3-carbinol, γ-linolenic acid in Kahudi, and metabolites viz., β-sitosterol acetate, 3-butylene glucosinolate, erucic acid in Kharoli. A metagenomic investigation involving the 16S rRNA (V3–V4) amplicon sequencing showed the dominance of Firmicutes (99.1 ± 0.18%) in Kahudi, and Firmicutes (79.6 ± 1.92%) and Proteobacteria (20.37 ± 1.94%) in Kharoli. The most abundant genera were Bacillus (88.7 ± 1.67% in Kahudi; 12.5 ± 1.75% in Kharoli) followed by Lysinibacillus (67.1 ± 2.37% in Kharoli; 10.4 ± 1.74% in Kahudi). Members of both these genera are well known for proteolytic and endospore-forming abilities which could have helped in colonizing and thriving in the stringent fermentation environments. |
| first_indexed | 2024-04-11T06:41:59Z |
| format | Article |
| id | doaj.art-e9a9c321601e4c1d91b3c381b467b618 |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-04-11T06:41:59Z |
| publishDate | 2022-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-e9a9c321601e4c1d91b3c381b467b6182022-12-22T04:39:30ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2022-11-01610.3389/fsufs.2022.10065731006573Additive-induced pH determines bacterial community composition and metabolome in traditional mustard seed fermented productsSudipta Sankar Bora0Samim Dullah1Kuntal Kumar Dey2Dibya Jyoti Hazarika3Unmona Sarmah4Darshana Sharma5Gunajit Goswami6Naorem Romen Singh7Madhumita Barooah8Madhumita Barooah9DBT-North East Centre for Agricultural Biotechnology (DBT-NECAB), Assam Agricultural University, Jorhat, Assam, IndiaDepartment of Agricultural Biotechnology, Assam Agricultural University, Jorhat, Assam, IndiaDepartment of Agricultural Biotechnology, Assam Agricultural University, Jorhat, Assam, IndiaDepartment of Agricultural Biotechnology, Assam Agricultural University, Jorhat, Assam, IndiaDBT-North East Centre for Agricultural Biotechnology (DBT-NECAB), Assam Agricultural University, Jorhat, Assam, IndiaDBT-North East Centre for Agricultural Biotechnology (DBT-NECAB), Assam Agricultural University, Jorhat, Assam, IndiaDepartment of Agricultural Biotechnology, Assam Agricultural University, Jorhat, Assam, IndiaDepartment of Agricultural Biotechnology, Assam Agricultural University, Jorhat, Assam, IndiaDBT-North East Centre for Agricultural Biotechnology (DBT-NECAB), Assam Agricultural University, Jorhat, Assam, IndiaDepartment of Agricultural Biotechnology, Assam Agricultural University, Jorhat, Assam, IndiaIntroductionKahudi and Kharoli are unique naturally fermented mustard seed products prepared and consumed in the northeastern region of India. The pre-fermentation processing of mustard seeds (soaking, pan-frying, mixing with alkaline or acidic additives, airtight packaging) renders a stringent fermentation environment. The metabolic activities of fermenting bacterial populations yield a myriad of glucosinolate-derived bioactive components which have not been described earlier.MethodsThis present study employed integrated 16S rRNA amplicon sequencing and LC-MS-based metabolomics to elucidate the bacterial diversity and metabolome of the two fermented mustard seed food products.Results and DiscussionUnivariate and multivariate analyses of metabolomics data revealed differential abundances of a few therapeutically-important metabolites viz., sinapine, indole-3-carbinol, γ-linolenic acid in Kahudi, and metabolites viz., β-sitosterol acetate, 3-butylene glucosinolate, erucic acid in Kharoli. A metagenomic investigation involving the 16S rRNA (V3–V4) amplicon sequencing showed the dominance of Firmicutes (99.1 ± 0.18%) in Kahudi, and Firmicutes (79.6 ± 1.92%) and Proteobacteria (20.37 ± 1.94%) in Kharoli. The most abundant genera were Bacillus (88.7 ± 1.67% in Kahudi; 12.5 ± 1.75% in Kharoli) followed by Lysinibacillus (67.1 ± 2.37% in Kharoli; 10.4 ± 1.74% in Kahudi). Members of both these genera are well known for proteolytic and endospore-forming abilities which could have helped in colonizing and thriving in the stringent fermentation environments.https://www.frontiersin.org/articles/10.3389/fsufs.2022.1006573/fullmustard seed fermentationLC-MSamplicon sequencingmicrobiotametabolome |
| spellingShingle | Sudipta Sankar Bora Samim Dullah Kuntal Kumar Dey Dibya Jyoti Hazarika Unmona Sarmah Darshana Sharma Gunajit Goswami Naorem Romen Singh Madhumita Barooah Madhumita Barooah Additive-induced pH determines bacterial community composition and metabolome in traditional mustard seed fermented products Frontiers in Sustainable Food Systems mustard seed fermentation LC-MS amplicon sequencing microbiota metabolome |
| title | Additive-induced pH determines bacterial community composition and metabolome in traditional mustard seed fermented products |
| title_full | Additive-induced pH determines bacterial community composition and metabolome in traditional mustard seed fermented products |
| title_fullStr | Additive-induced pH determines bacterial community composition and metabolome in traditional mustard seed fermented products |
| title_full_unstemmed | Additive-induced pH determines bacterial community composition and metabolome in traditional mustard seed fermented products |
| title_short | Additive-induced pH determines bacterial community composition and metabolome in traditional mustard seed fermented products |
| title_sort | additive induced ph determines bacterial community composition and metabolome in traditional mustard seed fermented products |
| topic | mustard seed fermentation LC-MS amplicon sequencing microbiota metabolome |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2022.1006573/full |
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