Identification of yeasts by polymerase-chain-reaction-mediated denaturing gradient gel electrophoresis in marcha, an ethnic amylolytic starter of India

Sha, Shankar P.; Anupama, Anu; Pradhan, Pooja; Prasad, Gandham S.; Tamang, Jyoti Prakash

doi:10.1016/j.jef.2016.11.009

Cited by 14 publications

(8 citation statements)

References 22 publications

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“…Earlier reports demonstrated the presence of common yeasts in most of the Asian dried starters, which were similar to starters of North East India, including Candida glabrata, Cryptococcus heveanensis, Cry. albidus, Pichia fabianii, P. guilliermondii, Rhodosporidium toruloides , Rhodotorula mucilaginosa, Saccharomyces cerevisiae, Saccharomycopsis fibuligera, Saccharomycopsis malanga, Sporobolomyces nylandii , and Wickerhamomyces anomalus ( Tsuyoshi et al, 2005 ; Xie et al, 2007 ; Jeyaram et al, 2008 ; Thanh et al, 2008 ; Lv et al, 2013 ; Bora et al, 2016 ; Sha et al, 2016 , 2017 , 2018 ). We assume that the higher yeast diversity in our study could have resulted from a larger sampling population.…”

Section: Resultsmentioning

confidence: 99%

“…These are (1): dried starter consisting of consortia of amylase/alcohol producing-yeasts, filamentous molds and bacteria, which are locally called marcha in India, Nepal and Bhutan ( Tsuyoshi et al, 2005 ), chiu/chu/daque in China ( Chen et al, 2014 ; Xu et al, 2017 ), nuruk in Korea ( Jung et al, 2012 ), ragi in Indonesia ( Surono, 2016 ), loog-pang in Thailand ( Limtong et al, 2002 ), benh men in Vietnam ( Dung et al, 2007 ) and dombea in Cambodia ( Ly et al, 2018 ); (2): mixed culture of molds Aspergillus oryzae and A. sojae in the form of a starter called koji in Japan for making saké , distilled liquor, and several fermented soybean products such as miso and shoyu ( Kitamura et al, 2016 ), and (3): large compact cakes made up of whole-wheat flour with yeasts and filamentous molds to ferment starchy substrates for production of alcohol, mostly in China ( Tamang, 2010a ). Microbiota associated with traditionally prepared Asian dried starters are starch-degrading genera of molds Actinomucor, Amylomyces, Aspergillus, Mucor, Neurospora, Penicillium, Rhizopus ( Hesseltine et al, 1988 ; Tamang et al, 1988 ; Nikkuni et al, 1996 ; Nout and Aidoo, 2002 ; Chen et al, 2014 ; Tamang et al, 2016a ); amylolytic and alcohol-producing yeasts genera mostly Candida, Debaryomyces, Dekkera , Galactomyces, Geotrichum, Hansenula, Hanseniaspora, Issatchenkia , Kazachstania , Kluyveromyces, Pichia, Saccharomyces, Saccharomycodes, Saccharomycopsis, Schizosaccharomyces, Torulaspora , Torulopsis, Wickerhamomyces , and Zygosaccharomyces ( Hesseltine and Kurtzman, 1990 ; Tamang and Sarkar, 1995 ; Tsuyoshi et al, 2005 ; Jeyaram et al, 2008 ; Lv et al, 2012 , 2013 ; Chakrabarty et al, 2014 ; Sha et al, 2016 , 2017 , 2018 ) and few genera of bacteria, mostly Pediococcus, Lactobacillus ( Hesseltine and Ray, 1988 ; Tamang and Sarkar, 1995 ; Sujaya et al, 2001 ; Tamang et al, 2007 ; Chakrabarty et al, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

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Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method

2019

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Chowan, dawdim, humao, hamei, khekhrii, and phut are sun-dried starters used for preparation of alcoholic beverages in North East regions of India. We attempted to profile the mycobiome community in these starters by high-throughput sequencing (HTS) method. All fungal populations were found to be restricted to Ascomycota (67–99%), Zygomycota (0.7–29%), Basidiomycota (0.03–7%), and Chytridiomycota (0.0003%). We found 45 core operational taxonomic units (OTUs) which were universally present and were further weighed to 41 genera level and 22 species level taxonomy. A total number of 594 fungal species were detected by HTS including common species (224), unique species (133) and rare-species (237) in samples of starters. Unique species were recorded in phut (40 species), khekhrii (28), hamei (23), dawdim (21), chowan (13), and humao (8), respectively. Most of the fungal families were found to correlate to a type of nutritional mode and growth morphologies of the community, where saprotrophic mode of mold species were more dominant, whereas morphotypes were more dominant in yeast species.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method

2019

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“…Khekhrii of Nagaland is prepared by naturally fermenting sprouted-rice grains and then sun-dried to use as dry starter culture to prepare zutho , local alcoholic beverage. Some species of yeasts Saccharomycopsis fibuligera, S. capsularis, Pichia anomala, P. burtonii, P. guilliermondii, P. fabianii, Trichosporon sp., Candida tropicalis, C. parapsilosis, C. montana, C. glabrata, Torulaspora delbrueckii, Saccharomyces cerevisiae, S. bayanus , and Wickerhamomyces anomalus were previously reported from some samples of marcha and hamei of India ( Hesseltine and Kurtzman, 1990 ; Tamang and Sarkar, 1995 ; Tsuyoshi et al, 2005 ; Jeyaram et al, 2008 , 2011 , Sha et al, 2016 , 2017 ).…”

Section: Introductionmentioning

confidence: 98%

“…No studies have been conducted on traditionally prepared starters of India except marcha ( Tamang and Sarkar, 1995 ; Tsuyoshi et al, 2005 ; Sha et al, 2016 , 2017 ), and hamei ( Tamang et al, 2007 ; Jeyaram et al, 2008 , 2011 ). Based on our preliminary analysis of microbial load in traditionally prepared starters of North East India, fungi mostly yeasts and filamentous molds (>10 6 cfu/g) predominate over bacteria.…”

Section: Introductionmentioning

confidence: 99%

Diversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic Beverages

et al. 2018

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Marcha, thiat, dawdim, hamei, humao, khekhrii, chowan, and phut are traditionally prepared dried starters used for production of various ethnic alcoholic beverages in North East states of India. The surveillance of mycobiome associated with these starters have been revealed by culture-dependent methods using phenotypic and molecular tools. We identified Wickerhamomyces anomalus, Pichia anomala, Saccharomycopsis fibuligera, Pichia terricola, Pichia kudriavzevii, and Candida glabrata by ITS-PCR. The diversity of yeasts and molds in all 40 samples was also investigated by culture-independent method using PCR-DGGE analysis. The average distributions of yeasts showed Saccharomyces cerevisiae (16.5%), Saccharomycopsis fibuligera (15.3%), Wickerhamomyces anomalus (11.3%), S. malanga (11.7%), Kluyveromyces marxianus (5.3%), Meyerozyma sp. (2.7%), Candida glabrata (2.7%), and many strains below 2%. About 12 strains of molds were also identified based on PCR-DGGE analysis which included Aspergillus penicillioides (5.0%), Rhizopus oryzae (3.3%), and sub-phylum: Mucoromycotina (2.1%). Different techniques used in this paper revealed the diversity and differences of mycobiome species in starter cultures of India which may be referred as baseline data for further research.

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“…malanga , Sm. capsularis , Saccharomyces cerevisiae , S. bayanus , S. paradoxus , S. eubayanus , Wickerhamomyces sydowiorum , Pichia anomala , P. burtonii , Kluyveromyces marxianus , Trichomona scusciferrii , Candida glabrata , C. humilis , C. metapsilosis , Tetracladium setigerum , Solicoccozyma terrea , Penicillium sumatraense , Acremonium implicatum and Thermomyces lanuginosus (Das et al, 2019; Jeyaram et al, 2008b; Keot et al, 2020; Sha et al, 2016, 2018, 2019; Tsuyoshi et al, 2005). Among bacterial in amylolytic starters, the dominant phylum is Firmicutes followed by Proteobacteria and Actinobacteria (Pradhan & Tamang, 2019).…”

Section: “Ethno‐microbiology” Of Alcoholic Beveragesmentioning

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.

show abstract

Identification of yeasts by polymerase-chain-reaction-mediated denaturing gradient gel electrophoresis in marcha, an ethnic amylolytic starter of India

Cited by 14 publications

References 22 publications

Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method

Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method

Diversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic Beverages

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

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