Ethnic Fermented Foods and Alcoholic Beverages of Manipur

Romi, Wahengbam; Thangjam, Anand Singh; Keisam, Santosh; Asem, Ibemhal D.; Ningthoujam, Debananda S.; Jeyaram, Kumaraswamy

doi:10.1007/978-981-15-1486-9_14

Cited by 10 publications

(9 citation statements)

References 46 publications

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“…Zutho in the state of Nagaland is also produced from another starter culture named Khekhrii, wherein the dominance of W. anomalus and P. anomala was observed (Sha et al, 2018). Similarly, existence of S. cerevisiae, P. anomala, Trichosporon spp., C. tropicalis, Pichia guilliermondi, C. parapsilosis, Torulaspora delbrueckii, Pichia fabianii, Pichia kudriavzevi, Candida montana, and C. glabrata was reported from hamei starter culture, which is employed in the production of atingba and yu alcoholic beverages by Meitei and Kabui community of the state of Manipur (Jeyaram et al, 2008, Wahengbam et al, 2020. In Meghalaya, starter cultures called wanti and thiat are used in preparation of alcoholic beverages (Anupama et al, 2018;Mishra et al, 2018).…”

Section: Diversity Of Yeasts In Starter Cultures Of Northeast Indiamentioning

confidence: 99%

“…In an earlier report, FIGURE 1 | Map of northeast India indicating ethnic communities (C), starter material/cake (S), and fermented beverages (B) associated with ethnic culture of the seven states. This illustration is based on reports by various researchers on yeast population harbored in the starter cakes and their beverages (Tamang and Sarkar, 1995;Thapa, 2001;Tsuyoshi et al, 2005;Jeyaram et al, 2008;Tanti et al, 2010;Das et al, 2012;Buragohain et al, 2013;Narzary et al, 2016;Parasar et al, 2017;Anupama et al, 2018;Mishra et al, 2018;Sha et al, 2018;Barooah et al, 2020;Majumdar, 2020;Nath et al, 2020a;Thanzami and Lalhlenmawia, 2020;Thapa and Tamang, 2020;Wahengbam et al, 2020).…”

Section: Yeast-yeast Interaction and Involvement Of Qsms In Fermented Beveragesmentioning

confidence: 99%

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Linking the Diversity of Yeasts Inherent in Starter Cultures to Quorum Sensing Mechanism in Ethnic Fermented Alcoholic Beverages of Northeast India

Nath

Parasar

Sarma

2021

Front. Sustain. Food Syst.

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In this review, the relevance of diversity of yeasts and their interactive association in household ethnic fermentation are discussed. The longstanding traditional household fermentation practice involves preparation of fermented product such as alcoholic beverages from various indigenous agricultural products with the help of microorganisms cultivated from local environment and perpetuated for hundreds of years through generations indoctrinating an indigenous knowledge system. Northeast India is known for its rich physiographic and geo-demographic diversity and is home to several ethnicities who follow unique practices of household traditional fermentation. The diversity of yeasts present within the microbial inoculum used for fermentation by different indigenous communities has been keenly studied and reported to be unique in spite of their common source for starter substrates. Saccharomyces yeasts are primarily involved in alcoholic fermentation, whereas non-Saccharomyces yeasts, which are reportedly confined to a particular geographical region, have been reported to contribute toward the final outcome of fermentation produce. During fermentation, interaction among these large microbial communities and their resulting physiological expression within the fermentation micro-environment is believed to affect the final quality of the product. Mechanism of quorum sensing plays an important role in these interactions in order to maintain proportionality of different yeast populations wherein the quorum sensing molecules not only regulate population density but also effectively aid in enhancement of alcoholic fermentation. Additionally, various secondary metabolites, which are secreted as a result of inter-species interactions, have been found to affect the quality of beverages produced. This review concludes that diverse species of yeasts and their interaction within the fermentation micro-environment influence the sustainability and productivity of household ethnic fermentation.

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Section: Diversity Of Yeasts In Starter Cultures Of Northeast Indiamentioning

confidence: 99%

Section: Yeast-yeast Interaction and Involvement Of Qsms In Fermented Beveragesmentioning

confidence: 99%

Linking the Diversity of Yeasts Inherent in Starter Cultures to Quorum Sensing Mechanism in Ethnic Fermented Alcoholic Beverages of Northeast India

Nath

Parasar

Sarma

2021

Front. Sustain. Food Syst.

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“…Traditionally, the beverage is valued for its medicinal properties in the treatment of ailments and diseases and possesses antimicrobial and antioxidant properties. Atingba is a non-distilled, mildly alcoholic beverage which is highly favored among the above mentioned communities and is prepared by fermenting cooked glutinous rice with the starter culture Hamei, associated with LAB involved in the fermentation process (Wahengbam et al, 2020 ). During fermentation, the predominant microbes found in Atingba consist of species from LAB including Lactobacillus and Bifidobacterium (Giri et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Genomic insights from Lactiplantibacillus plantarum BRD3A isolated from Atingba, a traditional fermented rice-based beverage and analysis of its potential for probiotic and antimicrobial activity against Methicillin-resistant Staphylococcus aureus

Huidrom,

Ngashangva,

Khumlianlal

et al. 2024

Front. Microbiol.

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Lactiplantibacillus plantarum BRD3A was isolated from Atingba, a traditional fermented rice-based beverage of Manipur. Its genomic sequence has 13 contigs and its genome size is 3,320,817 bp with a guanine–cytosine (GC) ratio of 44.6%. It comprises 3185 genes including 3112 coding sequences (CDSs), 73 RNAs (including 66 tRNAs and others), and one clustered regularly interspaced short palindromic repeat (CRISPR) array. A comparative and phylogenetic analysis with the Lp. plantarum genome shows that this strain has close similarity with other Lp. plantarum strains and about 99% average nucleotide identity. Functional annotation using evolutionary genealogy of genes—non-supervised orthologous groups (EggNOG) and Kyoto Encyclopedia of Genes and Genomes (KEGG) reveals genes associated with various biological processes such as metabolism, genetic information processing, and transport functions. Furthermore, the strain harbors bacteriocins like plantaricin E, Plantaricin F, and Enterocin X categorized under class IIb by the BAGEL4 database, indicating its potential antimicrobial properties. Additionally, AntiSMASH web server predicted four secondary regions—T3PKS, terpene, cyclic lactone inducer, and ribosomally synthesized and post-translationally modified peptide (RiPP)—suggesting an even higher antimicrobial potential. We validated the antimicrobial activity of Lp. plantarum BRD3A through in vitro experiments in which it exhibited promising bactericidal effects on methicillin-resistant Staphylococcus aureus, inhibiting their biofilm growth. These findings indicate the potential of Lp. plantarum BRD3A to be used as an alternative to conventional antibiotics.

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“…Various folklore culture in the northeastern states of India produce and consume over 300 distinct traditional inherited fermented foods and beverages [1]. The study of edible plants and animals, along with the processing and preservation of foodstuffs for consumption and therapeutic purposes, has mostly been facilitated by gradual and incremental learning among members of society living in close connection with Mother Nature [2].…”

Section: Introductionmentioning

confidence: 99%

Rare and unexplored traditional waste food processing and fermentation methods of the meitei-pangal community of Manipur: A northeastern state of India

Shahni,

Rajashekar,

Haobam

et al. 2024

5003

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This research examines rare and unexplored traditional waste food processing and fermentation methods. Processed waste foods as well as fermented foods represent an important segment of the most commonly consumed foodstuffs and the nutrient suppliers of the living populations across the world. Soibum, hawaijar, ngari, hentak, and yongchak are some of the most commonly consumed processed waste foods and fermented foods among the natives of Manipur. To our knowledge, no proper compilation of traditional methods of waste food processing and the fermentation processes of the meitei-pangal community of Manipur has been carried out yet. In this study, the traditional methods of processing waste foods and fermentation steps of foodstuffs commonly consumed by the Meitei pangal community of Manipur are surveyed and recorded for the first time. The results of the study reveal that six unique and diverse categories and ways of processing waste foods and the fermentation of food products locally known as Yongchak, chakring, ngari, hentak, soibum, and hawaijar were practiced by every family of the meitei-pangal community of Manipur using local stinky beans (Parkia sp.), cooked rice-based products, local fish (Puntius sp.), bamboo shoots (Bambusa sp.), and soybean products. The study will offer a new understanding of the waste food processing and fermentation processes of some of the most commonly consumed foodstuffs by the natives of the northeastern states of India, with numerous health advantages for prospective future drug discoveries and nutraceutical applications.

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Ethnic Fermented Foods and Alcoholic Beverages of Manipur

Cited by 10 publications

References 46 publications

Linking the Diversity of Yeasts Inherent in Starter Cultures to Quorum Sensing Mechanism in Ethnic Fermented Alcoholic Beverages of Northeast India

Linking the Diversity of Yeasts Inherent in Starter Cultures to Quorum Sensing Mechanism in Ethnic Fermented Alcoholic Beverages of Northeast India

Genomic insights from Lactiplantibacillus plantarum BRD3A isolated from Atingba, a traditional fermented rice-based beverage and analysis of its potential for probiotic and antimicrobial activity against Methicillin-resistant Staphylococcus aureus

Rare and unexplored traditional waste food processing and fermentation methods of the meitei-pangal community of Manipur: A northeastern state of India

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