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Keatkrai, Jeesuda; Jirapakkul, Wannee

doi:10.2306/scienceasia1513-1874.2010.36.046

Cited by 20 publications

(2 citation statements)

References 35 publications

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“…7) Metabolomics studies offer quantitative profiling of metabolites in a complex biological system, 8) but studies of the metabolite profile of barley nuruk starter are scarce. Few studies of rice nuruk starters or other beverages have focused on microbial 9) or metabolite profiles.…”

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confidence: 99%

Time-Dependent Correlation of the Microbial Community and the Metabolomics of Traditional Barley Nuruk Starter Fermentation

Ponnusamy

Lee

2013

Bioscience, Biotechnology, and Biochemistry

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The microbial community and the metabolites of barley nuruk were studied to determine the time-dependent correlation between the fermentation of microbes and metabolites. Samples were analyzed by a polyphasic approach based on culture-dependent, culture-independent (PCR-DGGE and qPCR analysis), and metabolite analysis using GC-MS. Barley nuruk consists of varying amounts of bacteria, yeasts, and molds. The PCR-DGGE results showed that only one phylotype, Aspergillus oryzae, was predominant throughout fermentation, reaching a maximum on day 9. The bacterial load was higher on day 6 of fermentation, and then gradually decreased because of increased fungal activity. The shift in fungal and bacterial diversity observed by DGGE was further confirmed by qPCR analysis. In addition, microbes closely related to Pantoea agglomerans and Saccharomycopsis fibuligera appeared to play key roles in the fermentation of barley nuruk. GC-MS analysis combined with multivariate analysis, including PCA, PLS-DA, and OPLS-DA, showed fermentation time-dependent metabolite patterns. A total of 21 metabolites, including organic acids, amino acids, sugars, and sugar alcohols, were identified. In particular, glycerol, malic acid, fructose, glucose, sucrose, and maltose were produced at the early fermentation stages (0-6 d), whereas glutamine, aspartic acid, glutamic acid, mannitol, and xylitol were produced during the latter stages of fermentation (9-18 d). Mixed culture fermentation was found throughout the natural fermentation of barley nuruk starter. Most likely, A. oryzae had a major role in saccharification, along with other mixed cultures.

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mentioning

confidence: 99%

Time-Dependent Correlation of the Microbial Community and the Metabolomics of Traditional Barley Nuruk Starter Fermentation

Ponnusamy

Lee

2013

Bioscience, Biotechnology, and Biochemistry

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“…For these rice noodles, broken rice grains, usually stored/fermented over a six-month period, are naturally fermented for a few days, wet milled, and then left to precipitate as rice flour, which is then placed in a cotton bag under an applied weight for excess water removal. The fermented rice flour is then pre-cooked, kneaded and extruded into noodles in boiling water, and is immediately cooled and dried [106].…”

Section: Fermented Cerealsmentioning

confidence: 99%

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

2020

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Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products.

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Distinct gut microbiota of healthy children from two different geographic regions of Thailand

et al. 2015

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In Thailand, food consumption by people from each region is different. This can be an important environmental factor which shapes the gut microbiota further affecting their health. This study aimed to use quantitative PCR (qPCR) to investigate the intestinal microbial community in 60 healthy children (aged 8-11 years) living in specific areas, namely central (CT) and northeastern (NE) Thailand where each region has its own typical food consumption. The children from NE had significantly higher consumption frequency of meat (chicken and beef), a wide variety of carbohydrate sources (noodle, fermented rice and sweet potato) including vegetables and fruit, while in CT, there was a significant preference for rice, breakfast cereal and cow milk. The qPCR analysis resulted in significantly higher abundance of lactobacilli, Clostridium coccoides-Eubacterium rectale, Clostridium leptum, Prevotella and Bacteroides fragilis in children from the NE region. However, no significant difference in the count of Bifidobacterium spp., Enterobacteriaceae and methanogens was observed. Considering the correlation of food sources and microbial groups, the consumption frequency of vegetables showed a moderately positive correlation coefficient of 0.42 and 0.34 to the Lactobacillus group (P = 0.001) and the Prevotella group (P = 0.008), respectively, while a diet of fish and beef showed a moderately negative correlation coefficient of -0.41 (P = 0.001) and -0.33 (P = 0.09) to Bifidobacterium spp., respectively. Our results suggested that high frequency consumption of varieties of carbohydrates, protein sources, fruits and vegetables by the NE children promoted a high abundance of bacterial species in the phyla Firmicutes and Bacteroidetes.

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Untitled

Cited by 20 publications

References 35 publications

Time-Dependent Correlation of the Microbial Community and the Metabolomics of Traditional Barley Nuruk Starter Fermentation

Time-Dependent Correlation of the Microbial Community and the Metabolomics of Traditional Barley Nuruk Starter Fermentation

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

Distinct gut microbiota of healthy children from two different geographic regions of Thailand

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