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This study aimed to isolate Bacillusspecies from indigenous non-salted fermented soybean of Northeast India to select a potential novel probiotic candidate. A total of 150 isolates were obtained and identified as Bacillussp. from hawaijar (109) and kinema (41) based on phenotypic characterization. Antimicrobial activity was evaluated against the five pathogens such as Salmonella enterica typhimurium MTCC 98, Klebsiella pneumoniae MTCC 109, Shigella flexneri MTCC 1457, Pseudomonas aeruginosa MTCC 741, and Escherichia coli (clinical isolates). Forty five Bacillus isolates showed antagonism to at least 3 pathogens. In the antioxidant assay, the Bacillus isolates displayed varying degrees of scavenging activity which were in the range of 37.5–89.6%. In the hydrophobicity and autoaggregation tests, marked differences in cell hydrophobicity to xylene and auto-aggregation, ranging from 3.2 to 79.2% and from 34 to 97%, respectively, were noted among the tested strains. The most of the isolates revealed susceptibility to antibiotics except for nalidixic acid. In the hemolysis test, hemolytic strains were discarded and non-haemolytic strains were used for the in vitro test. Twenty five strains produced exopolysaccharides. In adhesion to Caco-2 cells, all the tested strains showed adhesion but with variation, Bacillus subtilis strain Kak2a showed the highest adhesion (2.34%). Based on the in vitro test, the best three isolates such as Pis3, Kak2a, and, Kw3 were selected as potential probiotics candidates. 16S rRNA sequence analyses were performed to confirm the identity of the selected three Bacillus isolates. [ABSTRACT FROM AUTHOR]

Background. Fermented soy foods exhibit the capability to inhibit the α-glucosidase enzyme. The bacteria isolated from these fermented soy foods may contribute to the production of a higher quantity of α-glucosidase inhibitor (α-GI) in optimized condition. Aim. The present study aims to isolate α-glucosidase inhibitor producing bacterial strain from peruyaan, a traditional fermented soy food of Arunachal Pradesh, optimize the production of α-GI for maximum yield, and assess the compounds. Result. Bacillus subtilis PM NEIST_4 (identified by 16S rRNA gene sequencing) was isolated as a potential strain that exhibit maximum α-glucosidase inhibition. This strain showed maximum α-GI productivity in Mueller Hinton Broth (MHB). The cultivation parameters for fermentation of MHB were optimized in order to maximize the yield of α-GIs. The α-GI productivity of 1616.613 ± 84.54 U/mL was observed before optimization, which increased by almost three times after optimization (4808.324 ± 13 U/mL). In vitro assays against α-glucosidase enzyme revealed a significant IC50 value of 596.532 ± 44.80 μg/mL after the optimized study compared to that before optimization (IC50 1705.617 ± 43.95 ug/mL). Besides, α-glucosidase enzyme inhibitory property of fermented MHB (FMHB) was found to be unaffected at varied range of pH and temperature. Oral gavaging of FMHB in sucrose-loaded Wistar rat exhibited maximum reduction in postprandial blood glucose at 400 mg/kg body weight. Furthermore, FMHB was fractionated using solvents of increasing polarity including n-hexane, ethyl acetate, and n-butanol. Ethyl acetate fraction that exhibited the strongest inhibitory action against the α-glucosidase enzyme (IC50 value of 251.55 ± 19.65 μg/mL), showed the presence of pyrrolopyrazine derivatives through GC-MS and LC-MS analyses. Conclusion. The present study demonstrated the isolation of a potent α-GI producing bacterial strain from traditional fermented soy food, and the optimization of the bacterial fermentation process was achieved to maximize the yield of α-GI. These findings underscore promising industrial potential of B. subtilis PM NEIST_4, advocating the use of indigenous microbial resources for the production of α-GI. [ABSTRACT FROM AUTHOR]

Background: Eu is a lesser-known and traditional millet-based fermented brew of the Toto tribe from West Bengal, India. The starter culture used in this brew consists of diverse microflora. Identifying those microbes will not only help us gain a deeper understanding of the brew, but also quantify the impacts of this brew on the human system after consumption. Due to the progress in Illumina sequencing technology, the meta-profiling of 16S rRNA has emerged as a valuable resource for exploring the microbiome of any sample. We have utilised this tool (V3–V4 region) to study the microbiome population of Eu. Results: The microbial diversity present in the brew was mainly constituted of probiotic and fermenting bacteria. The nutrient profiling of Eu estimated the amount of protein, carbohydrate, free amino acid, and free fatty acid. The nutritional substance present in the brew probably supports the growth of the probiotic microflora. Reverse ecology-based network analysis revealed considerable complementary interaction between humans and the microflora present in the Eu. GC–MS outlining enlisted thirteen potent compounds from Eu, and a comprehensive network pharmacological study on those compounds revealed the anti-cancerous properties of Eu, especially against gastrointestinal malignancy, by reducing the proliferation of malignant cells and forming pro-inflammatory cytokines. Conclusions: The current study focuses on the meta-profiling and nutritional characteristics of Eu, which highlight the beverage's potential as a probiotic health drink. Reverse ecology analysis demonstrated that the probiotic microflora competes strongly against pathogenic bacteria. Additionally, in silico network pharmacological research identified the drink as a potentially health-promoting and anti-cancer beverage. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) are cosmopolitan in distribution with multiple ecological niches. LAB shows diverse applications in improvement of health by biochemical interference or imuno modulation to overcome several clinical circumstances. Lactose intolerance (LI) is one such situation, where individual show lactose maldigestion after the consumption of dairy products. It is necessary to overcome such a condition by employing indigenous beneficial bacteria or their products. Therefore, in this study we have isolated and characterized LAB from fermented milk samples, from remote villages of districts of south India. Traditionally fermented milk samples (68) were collected, cultivated on MRS medium, identified by biochemical and carbohydrate metabolic activity and correlated with Bergey's manual of systematic bacteriology. When matched with other LAB, Lactiplantibacillus isolates were able to reduced pH of medium significantly and reached pH of 4.6 in 48 hours. On MRS agar, 450 different bacterial isolates were isolated, recognized as presumptive LAB and classified up to the level of genera as Lactiplantibacillus (285), Lactococcus (70), Pediococcus (19), Streptococcus (20), and Enterococcus (16). Later, β-galactosidase screening was carried out using MRS/X-gal agar medium. Out of 450 LAB isolates only Lactiplantibacillus isolates were potential β-galactosidase producers. GRAS organisms such as LAB are multifaceted diverse group of bacteria localized in varieties of fermented foods/in the intestine and recognized as probiotics. Distinct contribution of LAB in health care and disorder management made this organism as a choice for alternate therapy; hence functionality of LAB can be promoted for LI management. [ABSTRACT FROM AUTHOR]

Various bacteria known as lactic acid bacteria (LAB) are crucial for food fermentation and producing probiotic products. Most of the lactic acid produced by the LAB, a genus of Gram-positive, non-spore-forming cocci or rods, is responsible for the fermentation of carbohydrates. In anaerobic fermentation, yeast and bacteria break food components into other products. Fermented foods and beverages are described as having carefully controlled microbial development. Some nutrients include proteins, soluble fibre, minerals, vitamins, essential fatty acids, and some essential amino acids found in fermented foods and beverages. There are many different types of fermented foods, so it's essential to describe each one's role in terms of its nature. The bacteria employed in fermentation are typically probiotic, meaning they are good for human health. These bacteria may help us to enhance the nutrient content of food, gastrointestinal infection prevention, improve lactose digestion and cancer prevention, and lower serum cholesterol levels. Indian fermented foods are classified according to the raw materials they contain, like cereal-based, meat-based, pulse-based, vegetable and fruit-based, sweets and snacks-based fermented foods widely used in the Indian Scenario. This review article brings a complete view of traditional fermented foods of different raw materials that are significant and naturally beneficial for human health, with special mention of significant LABs in various fermented foods from India. [ABSTRACT FROM AUTHOR]

Fermented food and beverages have potential novel Probiotic microorganism which possess many beneficial role in human health and hygiene. The tribal people consume variety of locally produced fermented food and beverages regularly and hence their gut microflora are strongly benefited. Mayurbhanj district in Odisha, India is diversified with many tribal population. Handia, is the most preferred fermented rice beverage in the tribal community having cultural, religious and social values associated with it. Recent advances in the fields of science like nanoscience and nanotechnology have radically changed the way we diagnose, treat, and prevent various diseases in all aspects of human life. This current investigation was undertaken to explore the various possibilities to screen the potentiality of utilizing Enterococcus lactis, a probiotic bacteria isolated from the fermented rice beverage "Handia" in terms of their efficacy for synthesis of Silver nanoparticles (AgNPs). The synthesized AgNPs were screened through Fe-SEM, EDS, XRD, FTIR, DLS and UV-visible spectroscopy characterization studies. The synthesized AgNPs exhibited enhanced antioxidant, antimicrobial and anti-biofilm forming capability. Understanding the implications of green-synthesized AgNPs from probiotic bacteria would help in designing and delivery of bioactive components present in probiotic microorganism for future drug delivery application and other nanoparticle based therapeutics in different sectors of biomedical engineering and technology. [ABSTRACT FROM AUTHOR]

Fermented meat and meat-derived products are rich in significant microorganisms, along with their by-products, which provide quality, safety, and desired prophylaxis functions with them. This itself lends to a naturally good nutritional heritage and is considered an emerging biomarker product. Exploring their positive attributes may contribute prophylactic properties towards health care and profit to the food and feed industries. Our main objectives are to identify native potential bacteria in the regional indigenous meat-derived fermented food, Sathu. Besides, the study of their positive attributing properties of antibiotic sensitivity, anti-microbial, and cytotoxicity effects on the food using biological molecular methods is also necessary. Our findings from the 16S-rDNA sequencing method identified Lactobacillus brevis (KJR2) as the predominant microbial community followed by Bacillus australimaris (KJRc8). Phenotypic characterization revealed both the isolates possess the ability to exist in the harsh environment of gastric conditions. The two isolates were also susceptible to antibiotics, with more sensitivity towards ampicillin, penicillin, streptomycin, and neomycin. Confer of resistance to Penicillin was found to strain, KJR2. The two strains also revealed antagonistic effects against B.subtilis, E.faecalis, and E. coli. Moreover, the food showed cytotoxicity against cancer cell lines, when studied as a part of human efficacy. [ABSTRACT FROM AUTHOR]

Fermented rice beverages are consumed globally, especially in Southeast Asia. In India, such beverages are consumed by a substantial population of ethnic communities. In this study, the gut bacterial diversity of rice beverage drinkers from Assam, India (n = 27) was compared with that of nondrinkers (n = 21) with the next-generation sequencing (NGS) of fecal metagenomic 16S rDNA, which indicated changes in 20 bacterial genera. Further, mice (n = 6, per treatment group) were gavaged daily for 30 days with different fractions of the beverage, which included rice beverage (RB), soluble (SF), and insoluble fractions (IF) to determine the effects of different components of the beverage. A comparison of gut bacteria at two time points, 0 and 30 days of treatments, suggested changes in 48 bacterial genera across the different treatment groups in mice. Major bacterial changes were suggestive of functional components associated with gut health, as observed in both humans and mice. Next, the Gas Chromatography–Mass Spectrometry (GC–MS) of mice stool after 30 days of treatments showed a total of 68 metabolites, of which hexadecanoic acid, a flavor component of this beverage, was present in the feces of all mouse treatment groups except controls. These metabolites showed treatmentwise clustering in groups in a partial least-squares discriminant analysis (PLS–DA) plot. Blood endotoxin levels were lower in all treatment groups in the mice compared to those of the controls. The findings of the study are suggestive of the gut modulatory effects of the beverage on the basis of the observed features of the bacterial changes. [ABSTRACT FROM AUTHOR]

Ethnic Indian people have been domesticating beneficial microorganisms (bacteria, yeasts, and moulds) by their wisdom of ethno-microbiological knowledge for production of flavoured and socio-culturally preferred fermented foods and alcoholic beverages for more than 8000 years. The purpose of this review is to collate the available literatures of diversity of Saccharomyces and non-Saccharomyces species associated with Indian fermented foods and alcoholic beverages. A colossal diversity of enzyme- and alcohol-producing yeasts under the phylum Ascomycota has been reported from Indian fermented foods and alcoholic beverages. The distributions of yeast species show 13.5% of Saccharomyces cerevisiae and 86.5% of some non-Saccharomyces spp. in Indian fermented foods and alcoholic beverages, based on the reported literatures available till date. There is a research gap on prospect of yeasts research in India. Hence, we suggest that validation of traditional knowledge of domestication of functional yeasts needs to be studied to develop the functional genomics platforms for Saccharomyces and non-Saccharomyces spp. in Indian fermented foods and alcoholic beverages. The purpose of this review is to collate the available literatures of diversity of Saccharomyces and non-Saccharomyces spp. in Indian fermented foods and alcoholic beverages. [ABSTRACT FROM AUTHOR]

This study examined the antidiabetic efficacy of popular fermented soybean foods (FSF) of Northeast (NE) India. Results showed that among different FSF, aqueous extract of Hawaijar (AEH), a traditional FSF of Manipur, NE India, significantly augmented glucose utilization in cultured myotubes treated with high glucose (HG, 25 mM). Furthermore, AEH also upregulated glucose uptake, glucose‐6‐phosphate level, and phopho‐PI3K/phospho‐AKT/phospho‐AMPK/GLUT4 protein expression in HG‐treated myotubes. In vivo studies demonstrated that AEH supplementation (50, 100, or 200 mg/kg body weight/day, oral gavaging, 16 weeks) reduced body weight, fasting blood glucose, glycated hemoglobin, insulin resistance, and glucose intolerance in rats fed with high‐fat diet (HFD). AEH supplementation stimulated phopho‐PI3K/phospho‐AKT/phospho‐AMPK/GLUT4 signaling cascades involved in glucose metabolism of muscle tissues in diabetic rats. Chemical profiling of AEH (SDS‐PAGE, immunoblotting, and HRMS) suggests the possible role of bioactive proteins/peptides and isoflavones underlying the antihyperglycemic potential AEH. Results from this study will be helpful for developing food‐based prophylactics/therapeutics in managing hyperglycemia. Practical applications: Fermented soybean foods are gaining acceptance due to multiple health benefits. This study for the first time reports the antidiabetic potential of Hawaijar, an indigenous fermented soybean food of North‐East India. Higher abundance of bioactive compounds (isoflavones and proteins/peptides) in Hawaijar may be responsible for the alleviation of impaired glucose metabolism associated with diabetes. The findings may be helpful for the development of a novel therapeutic to achieve better control of hyperglycemia and improve the lives of the patient population with diabetes. [ABSTRACT FROM AUTHOR]

Dahi and chhurpi are the homemade, mildly acidic and mouthfeel fermented dairy products of Sikkim in India. Since yeasts co-exist among traditional fermented dairy foods, we believe that some species of yeasts may have some probiotic properties. Hence, the present study is aimed at screening some probiotic yeasts from dahi and chhurpi. A total of 3438 yeasts were isolated from 40 samples of dahi (1779 isolates) and 40 chhurpi (1659 isolates) and were preliminarily screened for probiotic properties on the basis of survival in low pH, resistance to bile salts and the percentage of hydrophobicity, out of which only 20 yeasts were selected for in vitro and genetic screening of probiotic properties. Saccharomyces cerevisiae DJT-2 and Debaryomyces prosopidis CPA-55 showed the highest hydrophobicity of 97.54% and 98.33%, respectively. S. cerevisiae DRC-42 and S. cerevisiae CGI-29 showed 93.88% and 91.69% auto-aggregation, respectively. All yeasts showed co-aggregation properties against pathogenic bacteria. Kluyveromyces marxianus DPA-41 and Pichia kudriavzevii CNT-3 showed excellent deconjugation activities. Probiotic genes for acid tolerance, bile tolerance, adhesion and antimicrobial activity were detected in S. cerevisiae DAO-17, K. marxianus DPA-41, S. cerevisiae CKL-10 and P. kudriavzevii CNT-3. Based on the results of in vitro and genetic screening of probiotic yeasts strains, S. cerevisiae DAO-17 (dahi), S. cerevisiae CKL-10 (chhurpi), P. kudriavzevii CNT-3 (chhurpi) and K. marxianus DPA-41(dahi) were selected as the potential probiotic yeasts. [ABSTRACT FROM AUTHOR]

The present study concerns the isolation and characterization of potential probiotic bacteria isolated from indigenously fermented cereal-based products commonly produced by tribal people of the Aravali hills region of India and the documentation of their unexplored probiotic attributes. The isolated strains were evaluated for probiotic attributes, such as bile salt and acid tolerance, lysozyme and phenol tolerance, antagonistic and antifungal activity, cell autoaggregation, cell-surface hydrophobicity, simulated gastric and pancreatic digestion, antioxidative potential, bile salt hydrolase activity, and H2O2 production. The safety of isolates was assessed by antibiotic sensitivity, hemolytic activity, DNase activity, and biogenic amine production assays, while technological properties, such as fermenting ability, amylolytic activity, and EPS production, were also evaluated. A total of 70 LAB isolates were screened initially, and 6 strains showed good potential as probiotic candidates in in vitro assessments. The efficient strains were identified using phenotyping and biochemical characterization, which results were further confirmed and recognized at the strain level using phylogenetic analysis and 16S rDNA sequencing. The current study has shown that Lactiplantibacillus plantarum KMUDR7 isolated from "Makka ki Raab" has excellent probiotic attributes and could be a potential probiotic for product preparation. However, other strains, Lactobacillus delbrueckii subsp. bulgaricus KMUDR1 and Lacticaseibacillus rhamnosus KMUDR9, showed good properties, while KMUDR14, -17, and -20 also have comparable probiotic attributes. [ABSTRACT FROM AUTHOR]

This present work is aimed to screen the PGA-producing Bacillus spp. from naturally fermented soybean foods of Arunachal Pradesh in India and to characterize the poly-glutamic acid (PGA) extracted from Bacillus spp. A total of 50 isolates were screened for high stickiness from 165 bacterial isolates isolated from 34 samples viz., grep chhurpi, peha/paeha, peron namsing, and peruñyaan. Based on 16S rRNA gene sequence analysis, 50 isolates were identified as Bacillus spp. Viscosity of 50 species of Bacillus were measured, out of which 7 species of Bacillus showing ≥0.03 Pa.s (30 cP) of viscosity were selected viz., Bacillus velezensis GC1-42, B. siamensis GC4-36, B. subtilis PH3-21, B. subtilis PN1-14, B. subtilis PH6-29, B. tequilensis PN9-22, and B. safensis subsp. safensis PY1-19 for PGA production. Amino acid analysis of PGA extracted from seven species of Bacillus showed high molecular weight (>600 kDa). B. safensis subsp. safensis PY1-19, isolated from peruñyaan, showed 78.9% of glutamic acid, antagonistic properties against pathogenic bacteria and had the ability to produce phytase with no hemolytic activity. Hence, this strain was selected as a potential starter to prepare peruñyaan at laboratory, and the final product showed high stickiness and viscosity with production of PGA of around 11 g/L. [ABSTRACT FROM AUTHOR]

Fermented foods prepared traditionally involves natural fermentation by numerous beneficial bacteria. The scientific evidence for the presence of specific probiotic strains in fermented rice gruel is lacking. The objective of our study is to identify the lactic acid bacteria involved in the fermentation of rice gruel and to evaluate their probiotic characteristics. From the fermented rice gruel, Pediococcus pentosaceus strain PRK1 (MT019527) and Lactobacillus plantarum strain PRK7 (MT022517) and Lactobacillus plantarum strain PRK11 (MT022576) were identified by 16s rRNA gene sequencing and their sequence was submitted to NCBI. The invitro probiotic characterization methods like autoaggregation, co-aggregation, tolerance to acidic pH, bile, Nacl, antibacterial activity, antibiotic susceptibility and safety assessment were analyzed in this study. The evaluated invitro probiotic properties of the isolates were tolerance to pH 2; autoaggregation is 91%, 83 %, and 89%; co-aggregation is 36.1%, 37.1%, and 42.5%; the percentage of suppression at 0.3% of bile is 88%, 86.5%, and 81.3% and tolerance to 4% of NaCl. The isolates exhibited antibacterial activity against the clinical pathogens E. coli, P. aeroginosa, Proteus sp., K. pneumoniae, Salmonella sp., S. aureus, Staphylococcus haemolyticus, Enterococcus faecium, and S. epidermidis. The safety assessment of the isolates exhibits no hemolytic activity and it is also sensitive to most of the tested antibiotics. Further, nutrition profiling of fermented rice gruel shows increase in micronutrients and the presence of vitamin B9 and B12. Hence, this study provides evidence for the presence of lactic acid bacteria in the fermented rice gruel an indigenous food which can be developed as functional food in future. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

In response to an agrarian crisis, small-scale farmers in South India are experimenting with the application of agricultural ferments to their degraded soils. This article focuses on the Nectar of Life, a fermented preparation made by practitioners of Zero Budget Natural Farming out of the urine and dung of native cows. Based on ethnography in Wayanad, Kerala, and textual analysis of statements by Subhash Palekar, the inventor of the ferment, I unpack its recipe ingredient by ingredient and show that fermenting the Nectar of Life enacts a microbial ontology of agriculture. Through fermentation, natural farmers rethink soil care as a fundamentally relational activity that requires humans, cows, plants, and microorganisms to work together for mutual benefit. However, fermentation and natural farming are also implicated in what I call bionativism, a nativism focused on biological belonging. The native cow as the cornerstone species of probiotic fermentation makes microbial thinking compatible with nativist politics and tropes of the Hindu Right. I analyze the ambivalences of combining probiotic perspectives on more-than-human health with a rejection of alien species. I show how fermentation practices produce not only living soils but also nativist objects such as native cows, native earthworms, and native soils as well as their foreign enemies. [ABSTRACT FROM AUTHOR]

Traditional fermented foods have been recognized by various communities to be good for health since ancient times. There is a provincial legacy of traditional fermented foods among the ethnic population of North-East India. Fermented bamboo shoots (local name: Tuaither), soybeans (Bekang), and pork fat (Sa-um) are famous in theMizoramstate and represent a primary portion of the daily diet. These foods are prepared using methods based on cultural traditions inherited from previous generations, and prepared using a relatively uncontrolled fermentation process. Analysis of the bacterial diversity in these foods can provide important information regarding the flavor and texture of the final products of fermentation. Unfortunately, studies on themicrobial composition and health benefits of such traditional fermented foods have rarely been documented. Therefore, the present study aims to highlight this bacterial diversity, along with the proximate composition of different traditional fermented foods (Tuaither, Bekang and Sa-um) primarily consumed inMizoramstate, India. Samples were collected on three different days of fermentation (3rd, 5th and 7th day), and bacterial diversity analysis was performed using the V3-V4 variable region of 16S rRNA gene with Illumina sequencing. Results revealed differences in the bacterial composition of dominant groupmembers among all of the three food types. Firmicutes (82.72–94.00%), followed by Proteobacteria (4.67–15.01%), were found to dominate to varying degrees in all three of the fermented foods. However, at genus level high variation was observed in bacterial composition among these three different types of fermented foods. Lactobacillus (91.64–77.16%), Staphylococcus (52.00–17.90%), and Clostridium (72.48–55.40%) exhibited the highest relative abundances in the Tuaither, Bekang and Sa-um foods, respectively, in descending order from the 3rd to 7th day of fermentation. A few of the bacterial genera such as Lactobacilli were positively correlated with fermented bamboo shoot samples, and Staphylococcus was positively correlatedwith protein, carbohydrate and crude fiber content in soybean samples. In general, Tuaither, Bekang and Sa-umexhibited distinct differences in bacterial composition. This variation may be due to differences in the raw materials and/or methods used in the preparation of the different fermented food products. This is the first study to describe the bacterial composition of these traditional fermented foods using high-throughput sequencing techniques, and could help to drive research attention to comprehensive studies on improving understanding of the role ofmicrobial communities in the preparation of traditional foods and their health benefits. [ABSTRACT FROM AUTHOR]

Application of fermentation technique is known to significantly enhance nutrient contents in foods and hence, this study was conducted to develop and evaluate fermented dhokla from maize. Different levels of maize semolina (600 μm) were mixed with bengal gram dhal (2:1, 3:1 and 4:1 ratios) and evaluated for acceptability using subjective and objective methods by taking rice dhokla (3:1) as control. Proximate composition, antinutrients, protein, and starch digestibility of the best accepted ratio at different stages of preparation (raw ingredients‐R, after soaking‐S, after fermenting‐F, and after steam cooking‐C) were analyzed by standard procedures. The taste (8.60), texture (8.80), and overall acceptability (8.32) were superior for 3:1 ratio of maize dhokla. Low chewiness value noticed in the 3:1 combination of maize dhokla indicated soft nature of the product. Reduction of phytic acid (610.58–451.98 mg in maize, 360.49–73.81 mg in rice), polyphenol (490.86–102.28 mg in maize, 279.78–95.13 mg in rice), and tannin (210.11–104.13 mg in maize, 138.36–86.05 mg in rice) content upon fermentation and cooking was observed with concomitant increase in mineral, protein, and starch digestibility. Practical application: Maize is being produced on a large scale and only 16% is used for human consumption in India. This is largely due to nonavailability of maize based food products suitable for human consumption to add value to the crop. In this study, maize was incorporated in traditional fermented product dhokla. The advantages of low cost natural fermentation were witnessed with improvement in protein and starch digestibility along with reduction of antinutrients such as polyphenols, tannin, and phytic acids. Due to natural yellow color and good fermentability maize semolina was found highly suitable for the preparation of breakfast item dhokla with more porous and fluffiness compared to rice dhokla. [ABSTRACT FROM AUTHOR]

In this study, Lactobacillus plantarum strain DHCU70 isolated from dahi , a fermented milk product and L. plantarum strain DKP1 isolated from kinema , a fermented soybean food of India, respectively were evaluated for their bacteriocin production and probiotic properties. Both strains of L. plantarum (DHCU70 and DKP1) were found to have potent antimicrobial activity against Kocuria rhizophila ATCC 9341. Bacteriocin produced by L. plantarum strains DHCU70 and DKP1 did not exhibit inhibition of cell wall, DNA and fatty acids biosynthesis mechanisms as evaluated by whole cell reporter assays. We characterized the bacteriocin encoding genes in L. plantarum strains DHCU70 and DKP1 by whole genome sequence which consisted of a single and circular chromosome with genome size of 3.38 Mb (GC content of 44.3%) and 3.39 Mb, respectively and a GC content of 44.3%. L. plantarum DHCU70 has 3252 number of protein encoding genes comprising 89 number of RNA genes (69tRNA, 16rRNA, 4nc RNA) whereas L. plantarum DKP1 has total of 3277 number of protein encoding genes with 89 number. of RNA genes (69tRNA, 16S rRNA, 4nc RNA). Analysis revealed the presence of 20.5 kb long and 23 numbers of plantaricin encoding locus (pln locus) for production of antimicrobial compound. BAGEL analysis has shown that the pln locus of both the strains of L. plantarum showed maximum sequence similarity with plantaricin NC8 of L. plantarum NC8, originally isolated from grass silage. Annotated whole genome sequence of both strains DHCU70 and DKP1 was analyzed for the presence of probiotic marker genes. The probiotic properties of these strains of were also evaluated in vitro. Due to the presence of genes responsible for antimicrobial activity and probiotic properties, both strains of L. plantarum may be considered as a suitable probiotic candidate in food industry. [ABSTRACT FROM AUTHOR]

Ngari is a traditional-fermented fish food product of northeast India from which distinct bacteria were initially isolated and assessed for their antagonistic activities against wide spectrum of foodborne and enteric infection-causing pathogens. Among them, Staphylococcus saprophyticus strain AAS1 showed strong inhibitory activity against all the indicator pathogens, ranging from 81.14 ± 2.4 to 340.18 ± 2.1 AU/mL. In vitro techno-functional properties of strain AAS1 were further evaluated and confirmed by using standard methodologies. The AASI strain exhibited high tolerance at higher acidic conditions, simulated gastric juice of pH 2.0, and oxgall (0.5%, w/v). Furthermore, this strain showed noticeable hydrophobicity and auto-aggregation traits of 64.2 ± 1.3 and 44.3 ± 1.5%, respectively. The isolate depicted not only resistance to phenol and lysozyme but also exhibited 2,2-diphenyl-1-picrylhydrazyl degradation (16.6 ± 1.2–67.5 ± 1.1%), hydrogen peroxide tolerance (2.1 ± 0.04–1.1 ± 0.04), and hydroxyl radical scavenging (10.6 ± 1.2–57.5 ± 1.1%) properties. Strain AAS1 fermented varied carbohydrates and produced exopolysaccharide and lipase. The isolate exhibited significant rate of autolysis (48.6 ± 1.2%), catalase activity (18.14 ± 0.3 AU), and nitrate reductase production (26.32 ± 0.8 mM nitrite/mg dry weight). It has also showed negative results toward in vitro hemolytic, DNase, gelatinase, and biofilm formation tests, in addition to being susceptible to conventional antibiotics used. In a nutshell, strain AAS1 may be employed as quintessential candidate for its disparate applications in food and pharmaceutical industries if its probiotic function can be validated. [ABSTRACT FROM AUTHOR]

Grep-chhurpi, peha, peron namsing and peruñyaan are lesser-known home-made fermented soybean foods prepared by the native people of Arunachal Pradesh in India. Present work aims to study the microbiome, their functional annotations, metabolites and recovery of metagenome-assembled genomes (MAGs) in these four fermented soybean foods. Metagenomes revealed the dominance of bacteria (97.80 %) with minor traces of viruses, eukaryotes and archaea. Bacillota is the most abundant phylum with Bacillus subtilis as the abundant species. Metagenome also revealed the abundance of lactic acid bacteria such as Enterococcus casseliflavus, Enterococcus faecium, Mammaliicoccus sciuri and Staphylococcus saprophyticus in all samples. B. subtilis was the major species found in all products. Predictive metabolic pathways showed the abundance of genes associated with metabolisms. Metabolomics analysis revealed both targeted and untargeted metabolites, which suggested their role in flavour development and therapeutic properties. High-quality MAGs, identified as B. subtilis, Enterococcus faecalis, Pediococcus acidilactici and B. velezensis, showed the presence of several biomarkers corresponding to various bio-functional properties. Gene clusters of secondary metabolites (antimicrobial peptides) and CRISPR-Cas systems were detected in all MAGs. This present work also provides key elements related to the cultivability of identified species of MAGs for future use as starter cultures in fermented soybean food product development. Additionally, comparison of microbiome and metabolites of grep-chhurpi, peron namsing and peruñyaan with that of other fermented soybean foods of Asia revealed a distinct difference. • Some spontaneously fermented soybean foods of India were studied using metagenomics and metabolomics approaches. • Bacillus subtilis as the abundant species, few lactic acid bacteria, and coagulase-negative staphylococci. • Untargeted metabolites including flavour compounds, isoflavones, immunomodulators and bio-peptides detected in samples. • High-quality MAGs B. subtilis, B. velezensis Enterococcus faecalis, Pediococcus acidilactici recovered with biomarkers. [ABSTRACT FROM AUTHOR]

[Display omitted] • Metagenomics and metagenome-assembled genome (MAG) of jalebi was analysed. • Detection of abundant Lapidilactobacillus dextrinicus by metagenomics studies , which was undetected by culture method. • High-quality MAGs Lapidilactobacillus dextrinicus, Enterococcus hirae, Pediococcus stilesii, Acetobacter indonesiensis , A. cibinongensis. • Putative genes for probiotic functions were also detected in all MAGs. • MAG dataset may be useful for cultivation of novel bacterial species under optimum conditions. Jalebi is one of the oldest Indian traditional fermented wheat-based confectioneries. Since jalebi is prepared by natural fermentation, diverse microbial community is expected to play bio-functional activities. Due to limited studies, information on microbial community structure in jalebi is unknown. Hence, the present study is aimed to profile the microbial community in jalebi by shotgun metagenomics and also to predict putative probiotic and functional genes by metagenome-assembled genome (MAG). Bacteria were the most abundant domain (91.91%) under which Bacillota was the most abundant phylum (82%). The most abundant species was Lapidilactobacillus dextrinicus followed by several species of lactic acid bacteria, acetic acid bacteria including few yeasts. Lap. dextrinicus was also significantly abundant in jalebi when compared to similar fermented wheat-based sourdough. Additionally, Lap. bayanensis , Pediococcus stilesii , and yeast- Candida glabrata , Gluconobacter japonicus , Pichia kudriavzevii , Wickerhamomyces anomalus were only detected in jalebi, which are not detected in sourdough. Few viruses and archaea were detected with < 1 % abundance. In silico screening of genes from the abundant species was mined using both KEGG and EggNOG database for putative health beneficial attributes. Circular genomes of five high-quality MAGs, identified as Lapidilactobacillus dextrinicus , Enterococcus hirae , Pediococcus stilesii , Acetobacter indonesiensis and Acetobacter cibinongensis, were constructed separately and putative genes were mapped and annotated. The CRISPR/Cas gene clusters in the genomes of four MAGs except Acetobacter cibinongensis were detected. MAGs also showed several secondary metabolites. Since, the identified MAGs have different putative genes for bio-functional properties, this may pave the way to selectively culture the uncultivated putative microbes for jalebi production. We believe this is the first report on metagenomic and MAGs of jalebi. [ABSTRACT FROM AUTHOR]

Purpose: The Indian diet is rich in all the essential nutrients required for the well-being of human life. Probiotics have always been part of our traditional diet but microbiota of traditional fermented foods has not been explored. This study aims to analyse various traditional Indian fermented products for their probiotic nature. Design/methodology/approach: Fermented indigenous products such as kanji, vegetable pickles and curd were prepared under controlled conditions and stored at ambient temperatures for shelf life studies. During the shelf life study, pH, titratable acidity and Lactic acid bacteria (LAB) count were estimated. Findings: LAB counts ranged between 106 and 108 cfu/g in all the products, reflective of the probiotic nature of the products. Growth was observed even at low pH of 2.77 in product such as lemon chilli and ginger pickle. The 16S RNA-based sequencing technique was used for the identification of probiotic organisms present in the product. Enterococcus lactis, enterococcus durans, bacillus subtilis and lactobacillus plantarum were detected in the products. Practical implications: These observations emphasise the need to undertake in-depth analysis of the viability of LAB in these fermented Indian foods for improving their nutritional properties. A need exists to explore and popularise more indigenous fermented products as probiotics. Originality/value: India has a very rich and diverse food culture which differs from one region to other. This is because of difference in climatic conditions which has led to variety of food products. There are many products prepared locally and are not studied scientifically. This study aimed to explore these products for the presence of LAB which could have a probiotic potential. [ABSTRACT FROM AUTHOR]

Background: To compare and characterize the gut microbiota in women of childbearing age from sub-Saharan Africa (the Democratic Republic of the Congo, DRC) and South Asia (India), in relation to dietary intakes. Methods: Women of childbearing age were recruited from rural DRC and India as part of the Women First (WF) preconception maternal nutrition trial. Findings presented include fecal 16S rRNA gene-based profiling of women in the WF trial from samples obtained at the time of randomization, prior to initiation of nutrition intervention and to conception. Results: Stool samples were collected from 217 women (DRC n = 117; India n = 100). Alpha diversity of the gut microbiota was higher in DRC than in India (Chao1: 91 ± 11 vs. 82 ± 12, P = 6.58E-07). The gut microbial community structure was not significantly affected by any demographical or environmental variables, such as maternal BMI, education, and water source. Prevotella, Succinivibrio , and Roseburia were at relatively high abundance without differences between sites. Bifidobacterium was higher in India (4.95 ± 1.0%) than DRC (0.3 ± 0.1%; P = 2.71E-27), as was Lactobacillus (DRC: 0.2 ± 0.0%; India: 1.2 ± 0.1%; P = 2.39E-13) and Faecalibacterium (DRC: 6.0 ± 1.7%; India: 8.4 ± 2.9%; P = 6.51E-7). Ruminococcus was higher in DRC (2.3 ± 0.7%) than in India (1.8 ± 0.4%; P = 3.24E-5) and was positively associated with consumption of flesh foods. Succinivibrio was positively associated with dairy intake in India and fish/insects in DRC. Faecalibacterium was positively associated with vitamin A-rich fruits and vegetables. Overall, these observations were consistent with India being primarily vegetarian with regular fermented dairy consumption and DRC regularly consuming animal-flesh foods. Conclusion: Consumption of animal-flesh foods and fermented dairy foods were independently associated with the gut microbiota while demographic variables were not, suggesting that diet may have a stronger association with microbiota than demographic characteristics. [ABSTRACT FROM AUTHOR]

Bile salt hydrolase (BSH) activity, hypo-cholesterolemic effect, and probiotic properties have been reported for Enterococcus strains isolated from animal and human gut and fermented foods but not for strains isolated from environmental niches, like aquatic and terrestrial plants, soil, and water. The present study is the first report on isolation of Enterococcus faecium from rhizospheric soils that harbor the bsh gene, remove cholesterol in vitro , and possess essential and desirable probiotic attributes. Fifteen samples were collected from different sites located in northern, southern, and central regions of India, of which five yielded pure colonies that were named LR2, LR3, ER5, LR13, and VB1. These were identified by 16S rRNA gene sequencing as E. faecium and evaluated for BSH activity, cholesterol-lowering potential in vitro , and probiotic properties. Our results indicated that all the strains were capable of surviving the harsh conditions of the gastrointestinal tract and did not harbor any of the virulence genes. Though all strains showed the presence of bsh and potential for cholesterol removal, E. faecium strain LR13 showed a remarkable cholesterol removal capability and vancomycin susceptibility and possessed most of the desirable and essential attributes of a probiotic. Hence, it seems to be a fairly promising probiotic candidate that needs to be further evaluated in in vivo studies, especially for its hypo-cholesterolemic potential. [ABSTRACT FROM AUTHOR]

Probiotic bacteria were isolated from different traditional fermented foods as there are several such foods that are not well explored for their probiotic activities. Hence, the present study was conducted to find the potential of lactic acid bacteria (LAB) as probiotics that were isolated from the sap extract of the coconut palm inflorescence – Neera, which is a naturally fermented drink consumed in various regions of India. A total of 75 isolates were selected from the Neera samples collected aseptically in the early morning (before sunrise). These isolates were initially screened for cultural, microscopic, and biochemical characteristics. The initial screening yielded 40 Gram-positive, catalase-negative isolates that were further subjected to acid – bile tolerance with resistance to phenol. Among 40 isolates, 16 survived screening using analysis of cell surface hydrophobicity, auto aggregation with adhesion to epithelial cells, and gastric–pancreatic digestion for gastrointestinal colonization. The isolates were also assessed for antimicrobial, antibiotic sensitivity, and anti-oxidative potential. The safety of these isolates was evaluated by their hemolytic and deoxyribonuclease (DNase) activities. Based on these results, seven isolates with the best probiotic attributes were selected and presented in this study. These LAB isolates, with 51.91–70.34% survival at low pH, proved their resistance to gastric conditions. The cell surface hydrophobicity of 50.32–77.8% and auto aggregation of 51.02–78.95% represented the adhesion properties of these isolates. All the seven isolates exhibited good antibacterial and antifungal activity, showing hydroxyl-scavenging activity of 32.86–77.87%. The results proved that LAB isolated from Neera exhibited promising probiotic properties and seem favorable for use in functional fermented foods as preservatives. [ABSTRACT FROM AUTHOR]

Abstract The microbial risk involved with natural food fermentation is largely unknown. Here, we report the prevalence of enteric bacterial pathogens in the traditional fermented foods marketed in Northeast region of India. A total of 682 samples of 39 food types (broadly categorized into fermented soybean, bamboo shoot, fish, milk and pork products) collected over four different seasons from seven states of India were analyzed in this study. Cultivation-independent analysis by MiSeq amplicon sequencing of V4-V5 region of the 16S rRNA gene showed the bacterial community structure in the foods. Among the WHO prioritized foodborne bacterial pathogens, we detected the prevalence of phylotypes related to Clostridium botulinum , Bacillus cereus , Staphylococcus aureus , Clostridium perfringens , Listeria monocytogenes , and Escherichia coli in these ethnic foods. We also observed the occurrence of other well known human enteric pathogens like Proteus mirabilis , Clostridium difficile , and Yersinia enterocolitica. Further pathogen-specific qPCR assays confirmed a higher population (>107 cells/g) of B. cereus , P. mirabilis , and a C. botulinum related phylotype in the fermented soybean, fish, and pork products. We noticed a general trend of higher pathogen occurrence during the colder months without any seasonal variation of total bacterial load in the fermented foods. Further qPCR analysis on toxigenic and pathogenic potential, and toxins production by immunoassays showed that all the soybean samples and the isolated B. cereus cultures were positive for diarrheal toxins (Nhe and Hb1), and nearly half of the samples were positive for emetic toxin (cereulide). Similarly, the food samples and associated swarming P. mirabilis cultures were positive with the pathogenic factors like hemolysin (hpm), urease (ure) and multidrug resistance. However, we could not confirm the presence of botulinum neurotoxin (toxins A, B, E, and F) in the C. botulinum positive food samples. This is the first baseline data of the enteric bacterial pathogens prevalent in the traditional fermented foods of India, which will support the sustained effort of WHO to estimate the global foodborne disease burden. The unusual presence of P. mirabilis in the fermented foods marketed in the Indian region with high incidence of urolithiasis cases is a concern. Our study emphasizes the need of the hour to have a coordinated action to control and prevent the spread of enteric bacterial pathogens through fermented foods marketed in India. Moreover, replacing the indigenous process with a defined starter culture based controlled fermentation will enhance the safety of Indian fermented foods. Highlights • MiSeq sequencing and qPCR assays detected the foodborne bacterial pathogens. • Clostridium botulinum , Bacillus cereus , and Proteus mirabilis were prevalent. • qPCR assays for pathogenicity and toxin specific immunoassays assessed the risk. • Confirmed the toxigenic potential of B. cereus , not C. botulinum neurotoxins • Fermented soybean products showed a higher risk of food poisoning in the region. [ABSTRACT FROM AUTHOR]

Preparation of traditionally fermented soybeans varies across ethnicities with distinct tastes, flavour, and nutritional values. The fermented soybean varieties Hawaijar, Bekang, and Akhone of north-east India are associated with diverse ethnic groups from Manipur, Mizoram, and Nagaland, respectively. These varieties differ in substrate and traditional practice that exerts differential bacterial-metabolite profile, which needs an in-depth analysis i. Culture-dependent and independent techniques investigated the bacterial diversity of the fermented soybean varieties. Gas chromatography and mass spectroscopy (GC-MS) studied these varieties' metabolite profiles. The common dominant bacterial genera detected in Hawaijar, Bekang, and Akhone were Bacillus, Ignatzschinaria, and Corynebacterium, with the presence of Brevibacillus and Staphylococcus exclusively in Hawaijar and Oceanobacillus in Bekang and Akhone. The metabolite analysis identified a higher abundance of essential amino acids, amino and nucleotide sugars, and vitamins in Hawaijar, short-chain fatty acids in Bekang, polyunsaturated fatty acids in Akhone and Hawaijar, and prebiotics in Akhone. The bacteria-metabolite correlation analysis predicted four distinct bacterial clusters associated with the differential synthesis of the functional metabolites. While B. subtilis is ubiquitous, cluster-1 comprised B. thermoamylovorans/B. amyloliquefaciens, cluster-2 comprised B. tropicus, cluster-3 comprised B. megaterium/B. borstelensis, and cluster-4 comprised B. rugosus. To the best of our knowledge, this is the first comparative study on traditional fermented soybean varieties of north-east India linking bacterial-metabolite profiles which may help in designing starters for desired functionalities in the future., (© 2023. The Author(s), under exclusive licence to Springer Nature B.V.)

Hawaijar, ethnic vegan fermented soybean food of Manipur, India is culturally and gastronomically important indigenously produced food. It is alkaline, sticky, mucilaginous and slightly pungent and bears similar properties with many fermented soybean foods of Southeast Asia like natto of Japan, douchi of China, thua nao of Thailand, choongkook jang of Korea. The functional microorganism is Bacillus and has numerous health benefits like fibrinolytic enzyme, antioxidant, antidiabetic, and ACE inhibitory activities. It is also very rich in nutrients but unscrupulous production method and sale lead to food safety issues. Huge potential pathogen population upto the level of 10 7-10 cfu/g Bacillus cereus and Proteus mirabilis were detected. Recent studies revealed presence of enterotoxic and urease gene in microorganisms originated from hawaijar. Improved and regulated food chain will result in hygienic and safe hawaijar. It has scope for functional food and nutraceutical global market and hold potential to provide employment to enhance the overall socioeconomic status of the region. Scientific production of fermented soybean over the traditional methods is summarized in this paper along with food safety and health benefits. Microbiological aspects on fermented soybean along with nutritive values are critically explained inside the paper., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

There is an ever-growing need to control antibiotic-resistance owing to alarming resistance to commonly available antimicrobial agents for which contemporary and alternative approaches are being explored. The present study assessed the antibacterial activity of bacteriocins from lactic acid bacteria (LAB) from lesser known traditionally fermented products of India for their synergistic potential with common antibiotics against clinical β-lactamases producing pathogens. A total of 84 isolates of LAB were screened for their antibacterial efficacy against Streptococcus pyogenes, Enterococcus faecalis, Escherichia coli, Klebsiella pneumoniae and Bacillus cereus as well as against clinical pathogens harbouring β-lactamase genes such as bla CTX-M, bla VIM, bla IMP , bla SHV and bla NDM . Synergistic activity of bacteriocins were determined in combination with antibiotics namely, cefotaxime, polymyxin B, imipenem and tigecycline. Purified bacteriocins from Lactobacillus , Pediococcus and Enterococcus inhibited the growth of β-lactamase harbouring clinical pathogens which significantly higher inhibitions when compared with antibiotics alone. Minimum inhibitory concentration of the extracts ranged from 6.66 to 26.66 mg/ml and 10 to 33.33 mg/ml for Pediococcus pentosaceus LU11 and Lactobacillus plantarum LS6. The bacteriocinogenic activity of LAB opens scope for bioprospection of antibacterial components in the current struggle against increasing pandrug resistance and slowing down the expansion of multi-drug resistance. [ABSTRACT FROM AUTHOR]

The diversity of Indian fermented food and its significance as a potential source of lactic acid bacteria (LAB). Fermented foods in India are categorized based upon their base material. Fermented foods such as Dahi, Idli, Dosa, Gundruk, Sinki etc. As India's population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding people. Among the food items, milk, fruits and vegetables are easily perishable due to their high water activity and nutritive values. These are more critical in our country which favors the growth of spoilage causing microorganisms. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including an increase in nutritive value and flavors, reducing cooking time, and reduces toxicity. As a whole, the traditional fermented milk, fruits and vegetables not only serve as food supplements but also attribute towards health benefits. The objective of this review is to describe important fermented products of India and their significance. [ABSTRACT FROM AUTHOR]

In this article, I explore notions of modernity, citizenship, belonging and transgressions in South Asia through the fermented food,akhuni. Fermented soya beans, popularly known asakhuniin Nagaland, a state in Northeast India with a majority tribal population, has a distinct pungent aroma and taste. This food is relished across the eastern Himalayan societies, including Nagaland, but routinely causes conflict betweenakhuniconsumers and those who find the smell revolting. In 2007, due to increasingakhuniconflict in New Delhi, the Delhi police produced a handbook t hat cautions students and workers from Northeast India and eastern Himalayan societies that they should refrain from cookingakhuniand other fermented foods. Such official directives reiterate how the state plays a significant role in legitimising or prohibiting certain foods that particular social groups in contemporary India consume, relegating these communities to a remote position in the national social and culinary order. Against the backdrop of such friction, this article examines whyakhuniconsumers of the eastern Himalayan societies assert that eating fermented food is an integral part of their culture and history. Conversations about eating cultures, I argue, have to be understood as expressions of resistance, negotiation and the anxieties of striving to be a modern tribal in contemporary India. [ABSTRACT FROM PUBLISHER]

The thermostable antimicrobial peptide with broad-spectrum inhibitory activity is of great interest due to its potential application as a biopreservative agent. In the present study, we characterized a Bacillus spp. isolated from fermented foods of Northeast region, India. The selective screening of bacteriocins producers was carried out using B. subtilis based whole-cell biosensors BSF2470 and BS168.BS2. Among 12 isolates showing bacteriocin production, culture with high antibacterial activity was subjected to whole-genome sequencing and referred to as B. subtilis strain SC3.7. Through genome annotation, two bacteriocin genes spa S and sbo A, responsible for the synthesis of sublichenin and subtilosin A were identified. Further, mass spectrometric analysis confirmed the secretion of sublichenin (3346 Da), its succinylated form (3446 Da), and subtilosin A (3399 Da). Interestingly, a unique acyclic variant of subtilosin A (3417 Da) was also determined. The purified peptides were effective against various indicator strains at lower concentrations. Overall, the study reports a B. subtilis strain that produces two bacteriocins sublichenin and subtilosin A. This new combination of bacteriocins can be an effective biopreservative in the food industry. • Bacteriocin producing Bacillus spp. were screened from fermented foods. • Whole genome sequence of a selected strain confirmed B. subtilis SC3.7 • Exhibited wider antibacterial activity with sboA , spa S bacteriocin genes. • MS analysis confirmed the production of sublichenin and subtilosin A. • Succinylated isoform of sublichenin and acyclic form of subtilosin A were identified. [ABSTRACT FROM AUTHOR]

Six strains isolated from fermented food were identified as Weissella species by 16 S r DNA sequencing, clustering with the species pair W. confusa/ W. cibaria. The strains were analysed for growth on glucose, xylose and xylooligosaccharides ( XOS). All strains were xylose positive using the API CHL 50 test. Growth on XOS was observed for strains 85, 92, 145 and AV1, firstly by optical density measurements in microtitre plates and secondly in batch cultures also confirming concomitant decrease in p H. Analysis of XOS before and after growth established consumption in the DP2- DP5 range in the four XOS-fermenting strains. XOS were consumed simultaneously with glucose, while xylose was consumed after glucose depletion. Cell-associated β-xylosidase activity was detected in the XOS-fermenting strains. Analysis of genomic data suggests this activity to be linked with genes encoding glycoside hydrolases from family 3, 8 or 43. No endo-β-xylanase activity was detectable. Major end products were lactate and acetate. A higher ratio of acetic acid to lactic acid was obtained during growth on XOS compared with growth on glucose. This is the first report on utilization of XOS in Weissella, indicating an increased probiotic potential for XOS-utilizing strains from the species pair W. confusa/ W. cibaria, but also showing that XOS utilization is strain dependent for these species. [ABSTRACT FROM AUTHOR]

Cereal-legume-based instant fermented food (Dhokla) is one of the most popular, indigenous fermented foods of India. Central composite design (CCD) was used to conduct fermentation experiments and optimization was carried out using response surface methodology (RSM). The effect of fermentation time (5.5–12.5 h), fermentation temperature (26.5–35.5°C), moisture content of batter (55–65% wb), and rice- to- bengal gram ratio (1.2–2.4) was evaluated with respect to total titratable acidity (TTA), total lactic count (TLC), firmness and overall acceptability scores (OAA) of steam-cooked Dhokla. The optimized condition for fermentation process was TTA 0.64 g mL−1, total lactic count 221.62 cfu g−1, firmness 146.35 g, and OAA score 6.82 at 12.5 h fermentation time, 26.5°C temperature, 65% moisture content of batter and 1.2 rice to bengal gram ratio. Further, the optimized fermented batter was dried by microwave vacuum using independent variables like thickness of batter (10–17 mm), microwave power density (3.5–10 W g−1), and pulsating ratio (1.3–2). The responses studied were bulk density, rehydration ratio, color difference (ΔE), and OAA score. The best combination was found with bulk density 1014.22 kg m−3, rehydration ratio 4.55, ΔE 9.57 and OAA score 6.88 at 17 mm thickness of batter, 10 W g−1microwave power density, and 1.3 pulsating ratio. [ABSTRACT FROM PUBLISHER]

Abstract: Idli is one of the most popular fermented breakfast snack consumed in India and Sri Lanka with immense commercial prospects. However scientific optimization of the process is the basic necessity for commercialization of any product including the fermented foods. Present study was aimed to optimize the ratios of rice to black gram dhal and fermentation time for idli. Instrumental Texture Profile Analysis was conducted to optimize the textural properties of idli. The maximum and minimum ranges for the independent variables were selected using preliminary trial and a second order polynomial model was fitted with the response variables. Various TPA parameters were analysed by RSM to obtain a predicted optimized ratio of rice and black gram dhal of 3:1.575 w/w with 14 hours as fermentation time. The optimum results were validated by performing the experiment by comparing the observed and the predicted values. The predicted values were insignificant with observed values indicating the appropriateness of the model developed. Based on the results, it was concluded that at an optimum ratio of rice and black gram dhal (3: 1.575 w/w), will give product with desirable texture properties. These results will have direct implications in the commercialisation of the product. [Copyright &y& Elsevier]

Abstract: Soidon is a non-salted acidic fermented food prepared from the succulent bamboo shoot tip of Schizostachyum capitatum Munro by using a traditional liquid starter called “soidon mahi” in Manipur state of India. In this study, 163 bacterial isolates associated with this starter samples were identified and their population distribution was investigated by amplified ribosomal DNA restriction analysis (ARDRA), 16S rDNA sequencing and randomly amplified polymorphic DNA (RAPD) analysis. This acidic starter (pH 4.5±0.15) was dominated by a characteristic association of Bacillus and lactic acid bacteria (LAB) together. The population distribution of dominant species were Bacillus subtilis 29.3%, Bacillus cereus 35.7%, Bacillus pumilus 2.6%, Lactobacillus brevis 9.6%, Lactobacillus plantarum 5.1%, Carnobacterium sp. 11.9%, Enterococcus faecium 1.2% and Pseudomonas fluorescens 4.6%. Alarming population load (106–107 cfu/ml) of B. cereus in 87% of starter samples studied should raise concern regarding biosafety of soidon consumption. PCR amplification of 16S–23S rDNA intergenic transcribed spacer (ITS) region and ITS-RFLP profiles revealed a high diversity with eight subgroups in B. subtilis, five subgroups in B. cereus and three subgroups in L. brevis isolates. The most abundant B. subtilis subgroup IB.1 distributed in most of the samples showed very less clonal variability during RAPD analysis. The molecular methods used in this study identified the dominant strains of Bacillus and LAB distributed in most of the starter samples. These dominant strains of B. subtilis, L. brevis and L. plantarum would allow for developing a defined starter culture for the production of quality soidon. [ABSTRACT FROM AUTHOR]

[Display omitted] • Eastern Himalayan regions of India, Nepal and Bhutan have unsurpassed ethnic fermented foods unknown outside world. • Ethnic people invented the indigenous knowledge using unseen microorganisms to obtain the organoleptically desirable and culturally acceptable fermented foods. • Some fermented products of India and Nepal were scientifically studied and reported till date, except of Bhutan. • This study is aimed to review the updates on the beneficial importance of abundant microbiota and health-promoting benefits of Himalayan fermented foods. The Eastern Himalayan regions of India, Nepal and Bhutan have more than 200 varieties of unsurpassed ethnic fermented foods and alcoholic beverages, which are lesser known outside the world. However, these ethnic foods are region- and community-specific, unique and some are exotic and rare, which include fermented vegetables, bamboo shoots, soybeans, cereals, milk (cow and yak), meats, fishes, and cereal-based alcoholic beverages and drinks. Ethnic communities living in the Eastern Himalayas have invented the indigenous knowledge of utilization of unseen microorganisms present in and around the environment for preservation and fermentation of perishable plant or animal substrates to obtain organoleptically desirable and culturally acceptable ethnic fermented food and alcoholic beverages. Some ethnic fermented products and traditionally prepared dry starters for production of alcoholic beverages of North Eastern states of India and Nepal were scientifically studied and reported till date, and however, limited publications are available on microbiological and nutritional aspects of ethnic fermented foods of Bhutan except on few products. Most of the beneficial microorganisms isolated from some ethnic fermented foods of the EH are listed in microbial food cultures (MFC) safe inventory. This study is aimed to review the updates on the beneficial importance of abundant microbiota and health-promoting benefits and functionalities of some ethnic fermented foods of the Eastern Himalayan regions of North East India, Nepal and Bhutan. [ABSTRACT FROM AUTHOR]

Abstract: A total of 105 samples of six different types of legume-based popular fermented foods, namely amriti, dhokla, dosa, idli, papad and wadi, purchased from retail outlets in West Bengal, was analysed to determine their microbiological safety status. While dhokla and idli were of high-moisture foods (62g (100g)−1), others had a lower moisture level (14–27g (100g)−1). Papad was alkaline (pH 8.7), whereas all the other foods were acidic (pH 4.4–5.8). Every sample was found contaminated with total aerobic mesophilic bacteria (detection limit, 10cfug−1); 38% (40/105) of the samples contained more than 106 cfug−1. Aerobic mesophilic bacterial spores were found in 88% (92/105) of the samples (detection limit, 100cfug−1), whereas their anaerobic counterparts were present in 39% (41/105) of the samples (detection limit, 10cfug−1). Although all the samples, excepting one, were free from Staphylococcus aureus (detection limit, 100cfug−1), 20% (21/105) of the samples were found contaminated with Bacillus cereus (detection limit, 100cfug−1). Enterobacteriaceae were found in 46% (48/105) of the samples (detection limit, 10cfug−1). Of the Enterobacteriaceae isolates, 92% were coliforms and 57% were faecal coliforms. Escherichia coli (detection limit, 10cfug−1) was found in only one sample each of wadi and idli, at a load of 103–104 g−1. Salmonella (detection limit, 1 cell (25g)−1) occurred in 12 samples of wadi, idli and papad, however was absent in the other three products. Clostridium perfringens (detection limit, 10cfug−1) and Shigella (detection limit, 1 cell (25g)−1) could not be detected. The results obtained in the present study indicated that these foods were manufactured using poor-quality starting materials, processed under unhygienic conditions, or/and temperature-abused during transportation and storage. Based on these results, a guideline is recommended for obtaining safe products. [Copyright &y& Elsevier]

Fermented products form an intrinsic part of the diet of the tribal peoples in northeastern India. This study describes the preparation methods and the nutritive value of fermented soybean (tungrymbai), bamboo (lungsiej), and fish (tungtap) consumed by the Khasi tribes from Meghalaya in northeastern India. Results of the analysis are reported on a dry matter basis. Analysis showed that tungtap was a good source of protein (40.6 g/100g), calcium (5040 mg/100g), phosphorus (1930 mg/100 g), sodium (6.26 mg/100g), and potassium (53.18 mg/100g). Tungrymbai contained high amounts of protein (45.9 g/100g), fat (30.2 g/100g), fiber (12.8 g/100g), carotene (212.7 µg/100g), and folic acid (200 µg/100g). Lungsiej was found to be of better nutritive value than its unfermented counterpart in terms of protein (8.5 g/100g) and iron (1 mg/100g on a fresh weight basis). Fermented foods are typical of the region and exhibit unique flavors and textures that may not be palatable to everyone. It is well established that the process of fermentation enhances the nutritional quality of any product by increasing amounts of vitamins and protein solubility, and by improving amino acid patterns and the same is true with these products studied. [ABSTRACT FROM AUTHOR]

The sales of fermented, roasted and boiled bamboo shoots in the market places of Arunachal Pradesh, Manipur, Meghalaya, Nagaland and Sikkim, of the North-Eastern Himalayan (NEH) region, India have been reported. The results are based on the survey of 118 markets covering 1200 primary and secondary vendors from 51 districts of NEH region. The consumption of fermented, roasted and boiled shoots was estimated to be ca. 680 tonnes; the highest occurs in Arunachal Pradesh (481 tonnes/year) and the lowest in Nagaland (19.5 tonnes/year). The bamboo shoots are consumed in the form of fermented-slice, crushed-fermented moist, crushed-fermented dry, fermented whole shoot, roasted whole shoot and boiled whole shoot in different states of the region. Cost–return analysis for sales of these bamboo products revealed a net income of 23 million rupees per annum (US$ 502 950) from the entire region with the highest (17.5 million rupees/year or US$ 38 270) in Arunachal Pradesh and the lowest in Sikkim (0.47 million rupees/year or US$ 10 280). Employment opportunities have also been worked out and ca. 1260 persons/year could earn their subsistence through selling of bamboo shoot products. [ABSTRACT FROM AUTHOR]

Ethnic fermented foods are being consumed from the ancient times with a belief of having health benefits and could serve as potential source of probiotics; but there is little understanding of the microorganisms performing the fermentation processes. Apart from these benefits occasional acquisition of pathogenic microorganisms may pose health risks. Further, most of the marketed probiotic strains generally are non-indigenous in nature, thus the efficacy in a population is questionable. Hence, the present study attempts to decipher the microbial communities associated with the ethnic fermented food from northeast part of India, using high throughput sequencing approach. We noted food specific enrichment of bacterial genera viz. Lactobacillus (90.7%) in ' Axone', Bacillus (62%) and Clostridium (15.9%) in ' Bastenga' and, Lactobacillus (47.8%) and Staphylococcus (36.3%) in ' Chathur' , whereas Saccharomyces (98.7%) belonging to phylum Ascomycota predominates the fungal communities among all the samples. Assessment of probiotic potential inferred using PICRUSt2 suggests differential abundance of genes featuring active removal of stressors, cell envelope and cell surface proteins enabling gut survival by microbial communities. Interestingly, fungal communities showed difference prevalence of lux S gene catering anti-pathogenic effect. This, represents an opportunity to identify an indigenous probiotic candidate. • Dominance of bacterial phyla Firmicutes and Proteobacteria was observed in the indigenous fermented preparations. • Axone (SY) and Bastenga (BS) reveals dominance of genus Debaryomyces belonging to family Debaryomycetaceae. • Higher abundance of gene families supports the probiotic potential of bacterial communities over fungal communities. [ABSTRACT FROM AUTHOR]

Fermented foods and beverages are consumed globally as an integral part of daily diet. The uniqueness of fermented milk products originated in India are an outcome of dynamic socio-cultural habits developed over the centuries. The vast microbial diversity and metabolic footprints of these products correspond to their regional specific techno-functional and sensory attributes. Though these products are believed to have several beneficial health effects, few scientific efforts have been made to generate corroborative evidences supporting these hypothesised claims. Moreover, limited attempts have been made to holistically determine their microbial and functional metabolite profile using emerging 'omics' approaches. This review focuses on exploring the rich microbial diversity and functionality of traditional fermented milk products of India with subsequent outlook on the potential of 'omics' like culturomics, metagenomics and metabolomics in strengthening the existing repertoire of microbes associated with these indigenous products and up-scaling them to global level. [ABSTRACT FROM AUTHOR]

• Detected 277 bacterial and 80 fungal species in kinema. • Inter-species diversity of Bacillus with 27 species is the novel finding. • Detection of unique genera in samples of each country. • Bacillus subtilis , core bacterium showed the maximum predictive functional profiles. Bacterial and fungal communities in kinema, a naturally fermented soybean food of the Eastern Himalayan regions of India, Nepal and Bhutan were profiled by high-throughout sequence analysis. Firmicutes (78.4%) was the most abundant phylum in kinema , followed by Proteobacteria (14.76%) and other phyla. Twenty seven species of Bacillus were detected, among which Bacillus subtilis (28.70%) was the most abundant bacterium, followed by B. licheniformis , B. thermoamylovorans , B. cereus , Ignatzschineria larvae , Corynebacterium casei , B. sonorensis , Proteus vulgaris , Brevibacillus borstelensis , Thermoactinomyces vulgaris , Lactobacillus fermentum and Ignatzschineria indica. Ascomycota was the most abundant fungal phylum in kinema. Wallemia canadensis , Penicillium spp., Aspergillus spp., Exobasidium spp., Arthrocladium spp., Aspergillus penicillioides , Mortierella spp., Rhizopus arrhizus and Mucor circinelloides , were major moulds, and Pichia sporocuriosa , Trichosporon spp., Saccharomycopsis malanga and Rhodotorula cycloclastica were abundant yeasts in kinema. We detected 277 species of bacteria among which, 99.09% were culturable and 0.91% were unculturable; and 80 fungal species among which, 33.72% were culturable and 66.28% were unculturable. Several unique bacterial genera to each country were observed, whereas no unique fungal genus was observed in kinema. Maximum coverage of sequencing depth was observed in all samples. Based on PCA plot, close relation was observed between samples of India and Nepal, whereas samples of Bhutan was clearly distinctive. Predictive functional features of bacterial and fungi related to metabolisms were inferred by the KEGG Orthology and MetaCyc databases, respectively. [ABSTRACT FROM AUTHOR]

The word "bamboo" reminds us of "a hollow stick," but it is filled with a plethora of health benefits. The tribals of northeastern India ferment these beneficial bamboo shoots for the goodness of mankind. Fermentation is an important age-old biotechnological procedure used for the preservation of food products. Fermented bamboo shoots form the niche for many microorganisms, and this confers positive effects and advantages in many ways. These magical shoots have tremendous health benefits like anti-cancer, anti-oxidant, anti-aging, cardioprotective, weight loss, probiotics, to name a few. Apart from health benefits, fermented bamboo shoots form important functional foods and have industrial and economical values. Though these are commonly found and started in the tribal area, and local markets, today, they are valuable all around the world, as popular as gold. Hence, fermented bamboo shoots are referred as "green gold" of India. This review briefs about various health benefits, advantages, disadvantages, future scope, and finally the economic values of fermented bamboo shoots, the "green gold" of the twenty-first century.

The present study was aimed to evaluate the disparate functional and technological properties of exopolysaccharide (EPS) producing potent Lactobacillus sp. Initially, 10 autochthonous probiotic bacteria were isolated from Hentak and screened for EPS production. Among them, Lactobacillus plantarum strain AAS3 was identified as maximum producer of EPS (450.5 ± 5.8 mg/L) and assessed further for evaluating functional and technological attributes using standard methodologies. Strain AAS3 maintained its viability towards simulated gastric juice (pH 2.0) with total cell counts of 2.4 ± 0.06 log cfu/mL. The isolate showed pronounced β-galactosidase activity (18.3 ± 0.6 U/mL), bile salt hydrolase production (3.32 ± 0.5 U/mL), and cholesterol reducing property (41.6 ± 0.8%). Propitious antioxidant traits of strain AAS3 were observed in terms of scavenging hydroxyl radicals. The isolate sustained high concentrations of NaCl, fermented distinctive carbohydrates, and produced important hydrolytic enzymes. Further, strain AAS3 displayed promising autolytic property (56.4 ± 1.2%), catalase activity (22.34 ± 0.3 AU), and nitrite production (28.2 ± 0.8 mM nitrite/mg dry weight). Most importantly, the isolate showed not only negative results towards in vitro haemolytic, DNase, and gelatinase tests but also sensitivity to conventional antibiotics tested. In conclusion, pronounced EPS production, exemplary functional and technological traits, and safety aspects signify suitability of L. plantarum strain AAS3 in food processing industries as quintessential adjunct/starter culture. • Hentak is a fish based fermented food consumed in North-Eastern state of India. • Hentak associated L. plantarum strain AAS3 yielded maximum exopolysaccharide. • Strain AAS3 showed pronounced in vitro functional and technological properties. • The strain showed lack of in vitro haemolytic, DNase, and gelatinase activities. • Suitability of strain AAS3 in food industries as starter culture is suggested. [ABSTRACT FROM AUTHOR]