Identification of bacterial communities of fermented cereal beverage Boza by metagenomic analysis

Uçak, Samet; Yurt, Mediha Nur Zafer; Taşbaşi, Behiye Büşra; Acar, Elif Esma; Altunbaş, Osman; Soyuçok, Ali; Aydın, Ali; Özalp, Veli Cengiz; Sudağıdan, Mert

doi:10.1016/j.lwt.2021.112465

Cited by 18 publications

(12 citation statements)

References 52 publications

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“…4 ). The first group, consisting of the nixtamalised samples, is dominated by Pediococcus pentosaceus, a species commonly found in plant-based fermentations (Qi et al ., 2021), as well as in raw substrates like beans and cereals (Ucak et al ., 2022; Verni et al ., 2017). In the second cluster are the standard misos of Gotland lentil, yellow pea and fava bean, and we identified co-dominance of the species P. pentosaceus and S. pasteuri .…”

Section: Discussionmentioning

confidence: 99%

Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation

Kothe,

Carøe,

Mazel

et al. 2024

Preprint

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Fermentation is resurgent around the world as people seek healthier, more sustainable, and tasty food options. This study explores the microbial ecology of miso, a traditional Japanese fermented paste, made with novel regional substrates to develop new plant-based foods. Eight novel miso varieties were developed using different protein-rich substrates: yellow peas, Gotland lentils, and fava beans (each with two treatments: standard and nixtamalisation), as well as rye bread and soybeans. The misos were produced at Noma, a restaurant in Copenhagen, Denmark. Samples were analysed with biological and technical triplicates at the beginning and end of fermentation. We also incorporated in this study six samples of novel misos produced following the same recipe at Inua, a former affiliate restaurant of Noma in Tokyo, Japan. To analyse microbial community structure and diversity, metabarcoding (16S and ITS) and shotgun metagenomic analyses were performed. The misos contain a greater range of microbes than is currently described for miso in the literature. The composition of the novel yellow pea misos was notably similar to the traditional soybean ones, suggesting they are a good alternative, which supports our culinary collaborators’ sensory conclusions. For bacteria, we found that overall substrate had the strongest effect, followed by time, treatment (nixtamalisation), and geography. For fungi, there was a slightly stronger effect of geography and a mild effect of substrate, and no significant effects for treatment or time. Based on an analysis of metagenome-assembled genomes (MAGs), strains ofS. epidermidisdifferentiated according to substrate. Carotenoid biosynthesis genes in these MAGs appeared in strains from Japan but not from Denmark, suggesting a possible gene-level geographical effect. The benign and possibly functional presence ofS. epidermidisin these misos, a species typically associated with the human skin microbiome, suggests possible adaptation to the miso niche, and the flow of microbes between bodies and foods in certain fermentation as more common than is currently recognised. This study improves our understanding of miso ecology, highlights the potential for developing novel misos using diverse local ingredients, and suggests how fermentation innovation can contribute to studies of microbial ecology and evolution.

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Section: Discussionmentioning

confidence: 99%

Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation

Kothe,

Carøe,

Mazel

et al. 2024

Preprint

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“…NGS is a culture-independent method and it is successfully applied to identify the microbiota of fermented foods (Demirci et al, 2022;Ucak et al, 2022;Soyuçok et al, 2021;Yegin et al, 2022). In this study, a total of 459,430 high-quality reads were obtained by NGS.…”

Section: Metagenomic Analysis Of Tarhana Microbiotamentioning

confidence: 97%

Bacterial Microbiota and Chemical Properties of Turkish Tarhana

Omeroglu

Can

Temiz³

et al. 2022

J microb biotech food sci

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Tarhana is one of the traditional Turkish fermented food and it is served as a soup. In this study, bacterial microbiota and chemical properties (acidity, salt, and moisture content) of tarhana samples (n=96) were examined. The metagenomic analysis revealed that Firmicutes were the dominant phylum and Bacillaceae, Enterococcaceae, Paenibacillaceae, Enterobacteriaceae, and Clostridiaceae were the dominant bacterial families. In the samples, Bacillus, Enterococcus, and Paenibacillus were mostly identified at the genus level. Alpha diversity and evenness showed that sample 30 had the highest diversity collected from İzmir. Principal Coordinate Analysis was used to identify relationships of samples at different taxonomic levels and it was found that most of the samples were closely related at the phylum level. Chemical analysis indicated that the acidity of tarhana samples varied between 5.00% and 42.5%, moisture contents were 4.39–18.66% and salt values were from 0.32% to 6.64%. The results of this study extensively demonstrated the chemical properties and the dominant bacterial communities present in tarhana samples collected from different parts of Türkiye.

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“…Since boza has prebiotic properties, it stimulates the growth of probiotic LAB (Altay et al, 2013). Due to its lactic acid, fat, calcium, carbohydrate, vitamin A, B 1 , B 2 , and B 6 , nicotinamide, Ca, Fe, P, Zn, Na, β-glucan, and dietary fiber contents, boza has been evaluated as a healthy beverage that contributes to human nutrition, stimulate immune system, and decreases the cholesterol level (Ignat et al, 2020;Ucak et al, 2022). The inhibitory activity of an angiotensin-converting enzyme (ACE) of boza regulates blood pressure (Kancabas and Karakaya, 2013).…”

Section: Bozamentioning

confidence: 99%

Traditional fermented foods in Anatolia

Şanlibaba¹,

Tezel²

2023

Acta Sci Pol Technol Aliment

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Fermentation is an ancient and economical method to preserve foods. In Anatolia, several fermented products, including hardaliye, kurut, ayran, yogurt, cheese, koumiss, kefir, tarhana, shalgam, pickle, vinegar, boza, sucuk, and wine have traditionally been produced by the action of microorganisms from several raw materials. Some of these products, such as pickle, yogurt, cheese, ayran, and sucuk, have been highly standardized and industrialized. This study aimed to describe the most common traditional fermented foods in Anatolia, their production techniques, and their health benefits for humans.

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Identification of bacterial communities of fermented cereal beverage Boza by metagenomic analysis

Cited by 18 publications

References 52 publications

Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation

Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation

Bacterial Microbiota and Chemical Properties of Turkish Tarhana

Traditional fermented foods in Anatolia

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