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Lactic acid bacteria in some Indian fermented foods and their predictive functional profiles
Jyoti Prakash, Tamang and Pynhunlang, Kharnaior and Prakash Halami, M. (2024) Lactic acid bacteria in some Indian fermented foods and their predictive functional profiles. Brazilian Journal of Microbiology, 55. pp. 1745-1751.
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Abstract
Lactic acid bacteria (LAB) were isolated from naturally fermented foods of India, viz., sidra, a dried fish product; kinema, a naturally fermented sticky soybean food; and dahi, a naturally fermented milk product. Five strains of LAB, based on 16S rRNA gene sequence, were identified: Lactococcus lactis FS2 (from sidra), Lc. lactis C2D (dahi), Lc. lactis SP2C4 (kinema), Lactiplantibacillus plantarum DHCU70 (=Lactobacillus plantarum) (from dahi), and Lactiplantibacillus plantarum KP1 (kinema). The PICRUSt2 software, a bioinformatic tool, was applied to infer the raw sequences obtained from LAB strains mapped against KEGG database for predictive functionality. Functional features of LAB strains showed genes associated with metabolism (36.47%), environmental information processing (31.42%), genetic information processing (9.83%), and the unclassified (22.28%). KEGG database also showed abundant genes related to predictive membrane transport (29.25%) and carbohydrate metabolism (11.91%). This study may help in understanding the health-promoting benefits of the culturable LAB strains in fermented foods.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Indian fermented foods, Predictive functionality, Metabolic pathways, Lactic acid bacteria |
| Subjects: | 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods |
| Divisions: | Food Microbiology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 20 Jan 2025 06:35 |
| Last Modified: | 20 Jan 2025 06:35 |
| URI: | http://ir.cftri.res.in/id/eprint/18963 |
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