Draft Genome Sequence of Lactococcus lactis subsp. lactis W8, a Potential Nisin-Producing Starter Culture for Indian Traditional Fermented Milk (Dahi)

Mitra, Suranjita; Mukhopadhyay, Bidhan Chandra; Kazi, Tawsif Ahmed; Bhattacharya, Rajarshi; Mandal, Sukhendu; Biswas, Swadesh Ranjan

doi:10.1128/mra.01305-18

Cited by 4 publications

(2 citation statements)

References 15 publications

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“…The “ethno‐microbiology” of Indian people has supplemented in understanding the diverse microbial community in naturally fermented milk products, and some of them have probiotic attributes and functionalities. However, attempts have been made to prepare probiotic fermented dairy products using starters culture(s) in India (Hati et al, 2013; Mallappa et al, 2021; Mitra et al, 2018; Sivasankari et al, 2017).…”

Section: “Ethno‐microbiology” Of Fermented Milk Productsmentioning

confidence: 99%

“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

Tamang

2022

Journal of Applied Microbiology

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The concept of "ethno-microbiology" is to understand the indigenous knowledge of the Indian people for production of culturally and organoleptically acceptable fermented foods by natural fermentation. About 1000 types of common, uncommon, rare, exotic and artisan fermented foods and beverages are prepared and consumed in different geographical regions by multi-ethnic communities in India. Indian fermented foods are mostly acidic and some are alkaline, along with various types of alcoholic beverages. A colossal diversity of microorganisms comprising bacteria mostly belongs to phylum Firmicutes, filamentous moulds and enzyme-and alcohol-producing yeasts under phyla Ascomycota and Mucoromycota, and few bacteriophages and archaea have been reported from Indian fermented foods. Some microorganisms associated with fermented foods have functionalities and health promoting benefits. "Ethno-microbiology" of ethnic Indian people has exhibited the proper utilisation of substrates either singly or in combination such as fermented cereal-legume mixture (idli, dosa and dhokla) in South and West India, sticky fermented soybean food (kinema and related foods), fermented perishable leafy vegetable (gundruk and related foods), fermented bamboo shoots (soibum and related foods) and fermented fish (ngari and others) in North East India, and fermented meat and sausage-like products in the Indian Himalayas, fermented coconut beverage (toddy) in coastal regions, and various types of naturally fermented milk products (dahi and related products) in different regions of India. This review has also highlighted the "ethno-microbiology" knowledge of the people involving the consortia of essential microorganisms in traditionally prepared amylolytic starters for production of cereal-based alcoholic beverages. The novelty of this review is the interpretation of ethno-microbiological knowledge innovated by ethnic Indian people on the use of beneficial microorganisms for food fermentation to obtain the desired fermented food products for consumption. K E Y W O R D Sbacteria, ethno-microbiology, fermented foods; alcoholic beverages, India, yeasts and moulds How to cite this article: Tamang, J.P. ( 2022) "Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages.

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Section: “Ethno‐microbiology” Of Fermented Milk Productsmentioning

confidence: 99%

“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

Tamang

2022

Journal of Applied Microbiology

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“…These microbes not only support the fermentation process but also improve the organoleptic and rheological properties of food products [8]. Furthermore, due to their ability to produce various bacteriocins, they also help to extend the shelf life of various foods [4,[9][10][11][12]. LAB are used as probiotics to promote human health as they maintain and modulate the intestinal flora; prevent hypersensitivity reactions and stimulate the immune response; and help protect against pathogens by producing antibacterial peptides, such as bacteriocin, in the gut [13].…”

Section: Introductionmentioning

confidence: 99%

Plasmid-Based Gene Expression Systems for Lactic Acid Bacteria: A Review

et al. 2022

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Lactic acid bacteria (LAB) play a very vital role in food production, preservation, and as probiotic agents. Some of these species can colonize and survive longer in the gastrointestinal tract (GIT), where their presence is crucially helpful to promote human health. LAB has also been used as a safe and efficient incubator to produce proteins of interest. With the advent of genetic engineering, recombinant LAB have been effectively employed as vectors for delivering therapeutic molecules to mucosal tissues of the oral, nasal, and vaginal tracks and for shuttling therapeutics for diabetes, cancer, viral infections, and several gastrointestinal infections. The most important tool needed to develop genetically engineered LABs to produce proteins of interest is a plasmid-based gene expression system. To date, a handful of constitutive and inducible vectors for LAB have been developed, but their limited availability, host specificity, instability, and low carrying capacity have narrowed their spectrum of applications. The current review discusses the plasmid-based vectors that have been developed so far for LAB; their functionality, potency, and constraints; and further highlights the need for a new, more stable, and effective gene expression platform for LAB.

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