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Phovisay S, Abdullahi AD, Kham NNN, Unban K, Shetty K, Khanongnuch C. Microbial Population and Physicochemical Properties of Miang Fermented in Bamboo Tubes by the Luar Ethnic Group in Lao PDR. Foods 2024; 13:2109. [PMID: 38998615 PMCID: PMC11241543 DOI: 10.3390/foods13132109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2024] [Revised: 06/23/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
Miang is a traditional fermented food made from Assam tea leaves and consumed as a snack. This study investigated the underground Miang fermentation process practiced by the Luar ethnic group in Laos, specifically examining the nutritional composition and microbial dynamics. Lactic acid bacteria and yeast were dominant in the fermentation process, reaching 8.43 and 8.50 log CFU/g after one week before gradually declining, while the coliform bacterial count was at 5.31 log CFU/g in the initial week but became undetectable in the later stages of fermentation. Next-generation sequencing identified Firmicutes (75.02%) and Proteobacteria (23.51%) as the primary phyla. Bacterial genera included Lactobacillus (73.36%) and Acetobacter (21.06%), with fungi mainly represented by Pichia (85.52%) and Candida (13.45%). Fundamental microbes such as Lactobacillus and Acetobacter were predominantly present, alongside Pichia and Candida, in the fungal communities. Microbial activities played a crucial role in generating essential enzymes for Miang's transformation. The nutritional transformation appears to be complete at 5 weeks of fermentation. The moisture content in the final products was approximately 74% and correlated with a change in nitrogen-free extract (NFE) and crude fiber. The fat content showed a slight increase from 1.3% to 2.52%, but protein content slightly declined from 17.21% to 16.05%, whereas ash content did not change significantly. Key polysaccharide-degrading enzymes, particularly pectinase and β-mannanase, were revealed and peaked at 48.32 and 25.32 U/g Miang, respectively. The total polyphenols increased from 103.54 mg/g dry Miang to 144.19-155.52 mg/g during fermentation. The lowered IC50 value indicated an increase in antioxidant activity. A fermentation period of at least 3 weeks proved to be optimal for enhancing antioxidant properties and bioactive compounds, and mitigating the risk of coliform bacteria.
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Affiliation(s)
- Somsay Phovisay
- Multidisciplinary School, Chiang Mai University, Chiang Mai 50200, Thailand; (S.P.); (A.D.A.); (N.N.N.K.)
| | - Aliyu Dantani Abdullahi
- Multidisciplinary School, Chiang Mai University, Chiang Mai 50200, Thailand; (S.P.); (A.D.A.); (N.N.N.K.)
| | - Nang Nwet Noon Kham
- Multidisciplinary School, Chiang Mai University, Chiang Mai 50200, Thailand; (S.P.); (A.D.A.); (N.N.N.K.)
| | - Kridsada Unban
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, Thailand
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;
| | - Chartchai Khanongnuch
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Biology, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Chiang Mai 50200, Thailand
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Huay Kaew Rd., Chiang Mai 50200, Thailand
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Zhou J, Chen L, Foo HL, Cao Z, Lin Q. Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea. Food Chem 2024; 458:140293. [PMID: 38970959 DOI: 10.1016/j.foodchem.2024.140293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 06/21/2024] [Accepted: 06/29/2024] [Indexed: 07/08/2024]
Abstract
The present study aimed to determine microbial community, short-chain fatty acids (SCFAs), and volatilome of Bulang pickled tea during fermentation. Sequencing of 16S rRNA and ITS revealed that Bualng pickled tea was dominated by Lactobacillus plantarum, unclassified Enterobacteriaceae, unclassified Debaryomyces, Candida metapsilosis, Cladosporium sphaerospermum, and unclassified Aspergillus. The overall contents of SCFAs increased, with acetic acid showing the highest content. A total of 398 differential volatile metabolites were detected using differential metabolomics analysis. Out of these different volatile compounds, ten key volatile compounds including (Z)-4-heptenal, 1-(2-thienyl)-ethanone, 5-methyl-(E)-2-hepten-4-one, 2-ethoxy-3-methylpyrazine, p-cresol, 2-methoxy-phenol, ethy-4-methylvalerate, 3-ethyl-phenol, p-menthene-8-thiol, and 2-s-butyl-3-methoxypyrazinewere were screened based on odor activity value (OAV). The Spearman correlation analysis showed a high correlation of SCFAs and volatile compounds with microorganisms, especially L. plantarum and C. sphaerospermum. This study provided a theoretical basis for elucidating the flavor quality formation mechanism of Bulang pickled tea.
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Affiliation(s)
- Jinping Zhou
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China
| | - Laifeng Chen
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China
| | - Hooi Ling Foo
- Department of Bioprocess Technology, Faculty of Biotechnology & Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Research Laboratory of Probiotics and Cancer Therapeutics, UPM-MAKNA Cancer Research Laboratory (CANRES), Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Zhenhui Cao
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China.
| | - Qiuye Lin
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China.
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Kham NNN, Phovisay S, Unban K, Kanpiengjai A, Saenjum C, Lumyong S, Shetty K, Khanongnuch C. A Thermotolerant Yeast Cyberlindnera rhodanensis DK Isolated from Laphet-so Capable of Extracellular Thermostable β-Glucosidase Production. J Fungi (Basel) 2024; 10:243. [PMID: 38667914 PMCID: PMC11051217 DOI: 10.3390/jof10040243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 02/28/2024] [Accepted: 03/19/2024] [Indexed: 04/28/2024] Open
Abstract
This study aims to utilize the microbial resources found within Laphet-so, a traditional fermented tea in Myanmar. A total of 18 isolates of thermotolerant yeasts were obtained from eight samples of Laphet-so collected from southern Shan state, Myanmar. All isolates demonstrated the tannin tolerance, and six isolates were resistant to 5% (w/v) tannin concentration. All 18 isolates were capable of carboxy-methyl cellulose (CMC) degrading, but only the isolate DK showed ethanol production at 45 °C noticed by gas formation. This ethanol producing yeast was identified to be Cyberlindnera rhodanensis based on the sequence analysis of the D1/D2 domain on rRNA gene. C. rhodanensis DK produced 1.70 ± 0.01 U of thermostable extracellular β-glucosidase when cultured at 37 °C for 24 h using 0.5% (w/v) CMC as a carbon source. The best two carbon sources for extracellular β-glucosidase production were found to be either xylose or xylan, with β-glucosidase activity of 3.07-3.08 U/mL when the yeast was cultivated in the yeast malt extract (YM) broth containing either 1% (w/v) xylose or xylan as a sole carbon source at 37 °C for 48 h. The optimal medium compositions for enzyme production predicted by Plackett-Burman design and central composite design (CCD) was composed of yeast extract 5.83 g/L, peptone 10.81 g/L and xylose 20.20 g/L, resulting in a production of 7.96 U/mL, while the medium composed (g/L) of yeast extract 5.79, peptone 13.68 and xylan 20.16 gave 9.45 ± 0.03 U/mL for 48 h cultivation at 37 °C. Crude β-glucosidase exhibited a remarkable stability of 100%, 88% and 75% stable for 3 h at 35, 45 and 55 °C, respectively.
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Affiliation(s)
- Nang Nwet Noon Kham
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.N.N.K.); (S.P.)
| | - Somsay Phovisay
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.N.N.K.); (S.P.)
| | - Kridsada Unban
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Chalermpong Saenjum
- Department of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Saisamorn Lumyong
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;
| | - Chartchai Khanongnuch
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
- Research Center for Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
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Rebaza-Cardenas TD, Silva-Cajaleón K, Sabater C, Delgado S, Montes-Villanueva ND, Ruas-Madiedo P. "Masato de Yuca" and "Chicha de Siete Semillas" Two Traditional Vegetable Fermented Beverages from Peru as Source for the Isolation of Potential Probiotic Bacteria. Probiotics Antimicrob Proteins 2023; 15:300-311. [PMID: 34453308 PMCID: PMC10024669 DOI: 10.1007/s12602-021-09836-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/11/2021] [Indexed: 10/20/2022]
Abstract
In this work, two Peruvian beverages "Masato de Yuca," typical of the Amazonian communities made from cassava (Manihot esculenta), and "Chicha de Siete Semillas," made from different cereal, pseudo-cereal, and legume flours, were explored for the isolation of lactic acid bacteria after obtaining the permission of local authorities following Nagoya protocol. From an initial number of 33 isolates, 16 strains with different RAPD- and REP-PCR genetic profiles were obtained. In Chicha, all strains were Lactiplantibacillus plantarum (formerly Lactobacillus plantarum), whereas in Masato, in addition to this species, Limosilactobacillus fermentum (formerly Lactobacillus fermentum), Pediococcus acidilactici, and Weissella confusa were also identified. Correlation analysis carried out with their carbohydrate fermentation patterns and enzymatic profiles allowed a clustering of the lactobacilli separated from the other genera. Finally, the 16 strains were submitted to a static in vitro digestion (INFOGEST model) that simulated the gastrointestinal transit. Besides, their ability to adhere to the human epithelial intestinal cell line HT29 was also determined. Following both procedures, the best probiotic candidate was Lac. plantarum Ch13, a robust strain able to better face the challenging conditions of the gastrointestinal tract and showing higher adhesion ability to the intestinal epithelium in comparison with the commercial probiotic strain 299v. In order to characterize its benefit for human health, this Ch13 strain will be deeply studied in further works.
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Affiliation(s)
- Teresa D Rebaza-Cardenas
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain
- Facultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae (UCSS), Lima, Peru
| | - Kenneth Silva-Cajaleón
- Facultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae (UCSS), Lima, Peru
| | - Carlos Sabater
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain
- Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Asturias, Oviedo, Spain
| | - Susana Delgado
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain
- Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Asturias, Oviedo, Spain
| | | | - Patricia Ruas-Madiedo
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.
- Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Asturias, Oviedo, Spain.
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Fang S, Wang C, Yan J. Comparing the differences of prokaryotic microbial community between pit walls and bottom from Chinese liquor revealed by 16S rRNA gene sequencing. Open Life Sci 2023; 18:20220571. [PMID: 36852403 PMCID: PMC9962418 DOI: 10.1515/biol-2022-0571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 12/25/2022] [Accepted: 01/14/2023] [Indexed: 02/25/2023] Open
Abstract
This study aims to explore the prokaryotic microbial community structures and diversity in pit mud from different depths, and provide a theoretical basis for the liquor production and further study of pit mud. The fermented pit muds of strong-flavor liquor from Yun distillery were taken as samples. The high-throughput sequencing approach, followed by bioinformatics analyses, was used to compare the differences in the prokaryotic microbial community between pit walls and bottom represented by samples. A total of 31 bacteria phyla and 2 archaea phyla were detected. The dominant phyla in YJ-S, YJ-Z, and YJ-X (sample name) were Proteobacteria and Firmicutes, while the dominant genera in them were Acinetobacter, Aminobacterium, and Lactobacillus. YJ-Z and YJ-X were the closest in species diversity. In species richness analysis, YJ-X was the highest, followed by YJ-Z, and YJ-S was the lowest; in species uniformity analysis, YJ-S was the highest, followed by YJ-Z, and YJ-X was the lowest. The function predicted by 16S rRNA genome showed that prokaryotic microbial function in pit mud was mainly concentrated in "Carbohydrate transport and metabolism" and "Amino acid transport and metabolism." Significant differences in prokaryotic microbial community and gene function prediction between pit walls and bottom were found in YJ-S, YJ-Z, and YJ-X (p < 0.05).
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Affiliation(s)
- Shu Fang
- School of Biological and Environmental Engineering, Chaohu University, Hefei 230000, China
| | - Chuanxiang Wang
- Quality and Technology Department, Anhui Yun Distillery Group Co., Ltd, Ma’anshan 243000, China
| | - Juan Yan
- School of Biological and Environmental Engineering, Chaohu University, Hefei 230000, China
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Dynamic Analysis of the Bacterial Community and Determination of Antioxidant Capacity during the Fermentation of Sour Tea. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Abstract
The imbalance of the redox state caused by extra reactive oxygen species is closely related to many diseases. Therefore, it is necessary for people to ingest antioxidants through food. The safety of some synthetic antioxidants has been questioned. In this context, it is worth exploring natural and safe antioxidants from biological sources. Tea has good antioxidant activity, and the antioxidant activity of fermented sour tea is better than that of other types. It is necessary to clarify the antioxidant capacity of sour tea during fermentation, as well as the microbial community and its sources. Nonculture and culture-dependent methods were adopted to track the changes in the microbial population and community structure during the fermentation of sour tea. Sequence analysis of 16S rRNA gene amplification revealed significant differences in community complexity and structure at different fermentation times. The highest proportion of operational taxonomic units (OTU s) in all samples was Latilactobacillus, which was determined to be Lactiplantibacillus plantarum by further analysis. The second highest proportion of OTUs was Enterobacter. With the fermentation of sour tea, the antioxidant capacity increased, and all isolated Lb. plantarum had good DPPH clearance rates. Our findings suggest that Lb. plantarum plays a crucial role in the fermentation process of sour tea. The possibility of discovering new antioxidants was provided by the determination of the antioxidant capacity and bacterial community during the fermentation of sour tea.
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Xu J, Wei Y, Li F, Weng X, Wei X. Regulation of fungal community and the quality formation and safety control of Pu-erh tea. Compr Rev Food Sci Food Saf 2022; 21:4546-4572. [PMID: 36201379 DOI: 10.1111/1541-4337.13051] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 08/30/2022] [Accepted: 09/02/2022] [Indexed: 01/28/2023]
Abstract
Pu-erh tea belongs to dark tea among six major teas in China. As an important kind of post-fermented tea with complex microbial composition, Pu-erh tea is highly praised by many consumers owing to its unique and rich flavor and taste. In recent years, Pu-erh tea has exhibited various physiological activities to prevent and treat metabolic diseases. This review focuses on the fungi in Pu-erh tea and introduces the sources, types, and functions of fungi in Pu-erh tea, as well as the influence on the quality of Pu-erh tea and potential safety risks. During the process of fermentation and aging of Pu-erh tea, fungi contribute to complex chemical changes in bioactive components of tea. Therefore, we examine the important role that fungi play in the quality formation of Pu-erh tea. The associations among the microbial composition, chemicals excreted, and potential food hazards are discussed during the pile-fermentation of Pu-erh tea. The quality of Pu-erh tea has exhibited profound changes during the process of pile-fermentation, including color, aroma, taste, and the bottom of the leaves, which are inseparable from the fungus in the pile-fermentation of Pu-erh tea. Specifically, the application prospects of various detection methods of mycotoxins in assessing the safety of Pu-erh tea are proposed. This review aims to fully understand the importance of fungi in the production of Pu-erh tea and further provides new insights into subtly regulating the piling process to improve the nutritional properties and guarantee the safety of Pu-erh tea.
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Affiliation(s)
- Jia Xu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China.,School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China
| | - Yang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China
| | - Fanglan Li
- Institute of Food Engineering, College of Life Science, Shanghai Normal University, Xuhui, Shanghai, People's Republic of China
| | - Xinchu Weng
- School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China
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Bo B, Seong H, Kim G, Han NS. Antioxidant and prebiotic activities of Laphet, fermented tea leaves in Myanmar, during in vitro gastrointestinal digestion and colonic fermentation. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022] Open
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9
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Gutiérrez-Sarmiento W, Peña-Ocaña BA, Lam-Gutiérrez A, Guzmán-Albores JM, Jasso-Chávez R, Ruíz-Valdiviezo VM. Microbial community structure, physicochemical characteristics and predictive functionalities of the Mexican tepache fermented beverage. Microbiol Res 2022; 260:127045. [DOI: 10.1016/j.micres.2022.127045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 03/24/2022] [Accepted: 04/17/2022] [Indexed: 11/24/2022]
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Traditional fermented foods as vehicle of non-dairy probiotics: Perspectives in South East Asia countries. Food Res Int 2021; 150:110814. [PMID: 34863504 DOI: 10.1016/j.foodres.2021.110814] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/29/2021] [Accepted: 11/09/2021] [Indexed: 11/22/2022]
Abstract
Food fermentation is a food processing technology that utilizes the growth and metabolic activity of microorganisms for the stabilization and transformation of food materials. Notwithstanding, the technology has evolved beyond food preservation into a tool for creating desirable organoleptic, nutritional, and functional attributes in food products. This narrative review outlines a compilation of traditional fermented foods which available in the South East Asia (SEA) regions as a source vehicle for non-dairy probiotics. The nutritional values of traditional fermented foods are well-appreciated, especially in the resource-poor regions. The sensory and organoleptic preferences of traditional fermented foods as means of dietary routine variations were demonstrated. Furthermore, the evidence underlying its potent impacts on public health promotion and disease prevention is outlined. Lastly, the challenges and future prospects for the integration of traditional fermented foods practice are elucidated.
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Mota-Gutierrez J, Cocolin L. Current trends and applications of plant origin lactobacilli in the promotion of sustainable food systems. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.030] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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12
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Unban K, Khatthongngam N, Pattananandecha T, Saenjum C, Shetty K, Khanongnuch C. Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations. Front Microbiol 2020; 11:1515. [PMID: 32765442 PMCID: PMC7381199 DOI: 10.3389/fmicb.2020.01515] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Accepted: 06/10/2020] [Indexed: 01/09/2023] Open
Abstract
Miang, a traditional fermented tea leaf (Camellia sinensis var. assamica) consumed in northern Thailand, was simulated in laboratory conditions using non-filamentous fungi process (NFP) and microbial community was periodically investigated for over 6 months of fermentation by both culture-dependent and -independent techniques. The viable cell numbers of lactic acid bacteria (LAB), yeast, and Bacillus enumerated by the culture-dependent technique markedly surged over 3 days of initial fermentation and then smoothly declined by the end of fermentation. LAB were found as the main microbial population throughout the fermentation period followed by yeast and Bacillus. High-throughput sequencing of microbial community during fermentation revealed that Firmicutes (86.9-96.0%) and Proteobacteria (4.0-12.4%) were the dominant bacterial phyla, whereas Ascomycota was found to be the main fungal phylum with an abundance of over 99% in the fungal community. The dominant bacterial family was Lactobacillaceae (39.7-79.5%) followed by Acetobacteraceae, Enterobacteriaceae, Bacillaceae, Aeromonadaceae, Staphylococcaceae, Moraxellaceae, Clostridiaceae, Exiguobacteraceae, Streptococcaceae, and Halomonadaceae. Meanwhile, the main fungal family was incertae sedis Saccharomycetales (75.6-90.5%) followed by Pichiaceae, Pleosporaceae, Botryosphaeriaceae, Davidiellaceae, Mycosphaerellaceae, and Saccharomycodaceae. In addition, Lactobacillus (29.2-77.2%) and Acetobacter (3.8-22.8%), and the unicellular fungi, Candida (72.5-89.0%) and Pichia (8.1-14.9%), were the predominant genera during the fermentation process. The profiles of physical and chemical properties such as Miang texture, pH, organic acids, polysaccharide-degrading enzyme activities, and bioactive compounds have rationally indicated the microbial fermentation involvement. β-Mannanase and pectinase were assumed to be the key microbial enzymes involved in the Miang fermentation process. Total tannin and total polyphenol contents were relatively proportional to the antioxidant activity. Lactic acid and butyric acid reached maximum of 50.9 and 48.9 mg/g dry weight (dw) at 9 and 63 days of fermentation, respectively. This study provided essential information for deeper understanding of the Miang fermentation process based on the chemical and biological changes during production.
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Affiliation(s)
- Kridsada Unban
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Nuttapong Khatthongngam
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Thanawat Pattananandecha
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Chalermpong Saenjum
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Chartchai Khanongnuch
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand.,Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, Thailand
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