Probiotic properties of lactic acid bacteria isolated from traditionally prepared dry starters of the Eastern Himalayas

Pradhan, Pooja; Tamang, Jyoti Prakash

doi:10.1007/s11274-020-02975-3

Cited by 21 publications

(7 citation statements)

References 84 publications

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“…In contrast, the strains screened in our study all exhibited survival rates above 40% under 10% alcohol stress, and still had high alcohol tolerance. Pradhan et al [ 28 ] screened the probiotic and some of the functional properties of 37 LAB strains isolated from dry starters of the eastern Himalayas. A total of 86% of LAB strains present in the starters showed maximum tolerance at 10% ethanol.…”

Section: Resultsmentioning

confidence: 99%

Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China

Wang

et al. 2022

Foods

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Soy sauce aroma type baijiu (also known as Maotai-flavor baijiu) is one of the most popular types of baijiu in China. Traditionally, it is mainly produced in Southwest China. However, in recent decades, some other regions in China have also been able to produce high-quality soy sauce aroma type baijiu, but their microbial flora characteristics during fermentation are still unclear. Here, the bacterial microbial community structure of fermented grains in different rounds of Lutaichun soy sauce aroma type baijiu produced in North China was studied by high-throughput sequencing technology, and the potential probiotics strains with good characteristics (alcohol tolerance, etc.) were screened. The results showed that lactic acid bacteria were the main bacteria in the process of baijiu fermentation. However, as the number of repeated fermentation rounds increased, the proportion of lactic acid bacteria decreased. Firmicutes (96.81%) were the main bacteria in baijiu fermentation at the phylum level, and Lactobacillus (66.50%) were the main bacteria at the genus level. Finally, two strains with high resistance to alcohol stress, Lactiplantibacillus plantarum LTJ12 and Pediococcus acidilactici LTJ28, were screened from 48 strains of lactic acid bacteria in the fermented grains. The survival rates of L. plantarum LTJ12 and P. acidilactici LTJ28 under the 8% alcohol stress treatment were 59.01% and 55.50%, respectively. To the best of our knowledge, this study is the first to reveal the microbial succession of fermented grains in different rounds of soy sauce aroma type baijiu from North China, and has the benefit of explaining the deep molecular mechanism in the process of baijiu fermentation. In addition, the obtained lactic acid bacteria strains with high alcohol tolerance could be conducive to the development of new products such as active probiotic alcoholic beverages and may have important industrial development prospects also.

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Section: Resultsmentioning

confidence: 99%

Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China

Wang

et al. 2022

Foods

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“…Traditionally prepared dry amylolytic starters show coexistence of consortia of mixed microbiota represented by different genera and species of filamentous moulds (Anupma & Tamang, 2020) for degrading starch of fermenting cereals to glucose (Thapa & Tamang, 2004), amylase and alcohol‐producing yeasts for saccharification and liquefaction (Tamang & Thapa, 2006; Thapa & Tamang, 2004, 2006), and ethanol production (Tsuyoshi et al, 2005) and bacteria for probiotic properties (Pradhan & Tamang, 2021) and for antimicrobial activities (Tamang et al, 2007).…”

Section: “Ethno‐microbiology” Of Alcoholic Beveragesmentioning

confidence: 99%

“…Then saccharified mass is transferred into an earthen pot, made air-tight for alcoholic fermentation for 3-4 days. The final product is mild-alcoholic (4.5% v/v), sweet and mild sour in taste, due to the growth of alcohol tolerant lactic acid bacteria (Pradhan & Tamang, 2021). Ethnic people prefer to drink alcoholic beverages in specially made artisan utensils, and some of them are made of bamboo vessels, metallic vessel, earthen clay pot, etc.…”

Section: Cereal-based Alcoholic Beverages and Distilled Liquormentioning

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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“…Phytase activity is encountered in some LAB, yet it is not generally present in lactobacilli (Pradhan & Tamang, 2021).…”

Section: Micronutrients Productionmentioning

confidence: 99%

“…Accordingly, phytase content increases through technological processing or exogenous supplementation can increase nutrient absorption and prevent nutritional deficiencies. Phytase activity is encountered in some LAB, yet it is not generally present in lactobacilli (Pradhan & Tamang, 2021). However, some investigations have demonstrated that phytase‐producing cultures are capable of improving the nutritional properties of fermented foods, such as quinoa sourdough or breads made from whole grains (Carrizo et al, 2020; García‐Mantrana et al, 2016).…”

Section: Cultures For Nutritional Improvementmentioning

confidence: 99%

Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects

González-González

Delgado

Ruíz

et al. 2022

Journal of Applied Microbiology

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Traditionally, fermentation was used to preserve the shelf life of food. Currently, in addition to favouring food preservation, well standardized and controlled industrial processes are also aimed at improving the functional characteristics of the final product. In this regard, starter cultures have become an essential cornerstone of food production. The selection of robust microorganisms, well adapted to the food environment, has been followed by the development of microbial consortia that provide some functional characteristics, beyond their acidifying capacity, achieving safer, high-quality foods with improved nutritional and health-promoting properties. In addition to starters, adjunct cultures and probiotics, which normally do not have a relevant role in fermentation, are added to the food in order to provide some beneficial characteristics. This review focuses on highlighting the functional characteristics of food starters, as well as adjunct and probiotic cultures (mainly lactic acid bacteria and bifidobacteria), with a specific focus on the synthesis of metabolites for preservation and safety aspects (e.g. bacteriocins), organoleptic properties (e.g. exopolysaccharides), nutritional (e.g. vitamins) and health improvement (e.g. neuroactive molecules). Literature reporting the application of these functional cultures in the manufacture of foods, mainly those related to dairy production, such as cheeses and fermented milks, has also been updated.

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Probiotic properties of lactic acid bacteria isolated from traditionally prepared dry starters of the Eastern Himalayas

Cited by 21 publications

References 84 publications

Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China

Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China

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

Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects

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