Comprehensive bacterial-metabolite profiles of Hawaijar, Bekang, and Akhone: a comparative study on traditional fermented soybeans of north-east India

AbstractPreparation of traditionally fermented soybeans varies across ethnicities with distinct tastes, flavour, and nutritional values. The fermented soybean varietiesHawaijar,Bekang, andAkhone 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 inHawaijar,Bekang, andAkhone wereBacillus,Ignatzschinaria, andCorynebacterium, with the presence ofBrevibacillus andStaphylococcus exclusively inHawaijar andOceanobacillus inBekang andAkhone. The metabolite analysis identified a higher abundance of essential amino acids, amino and nucleotide sugars, and vitamins inHawaijar, short-chain fatty acids inBekang, polyunsaturated fatty acids inAkhone and Hawaijar, and prebiotics inAkhone. The bacteria-metabolite correlation analysis predicted four distinct bacterial clusters associated with the differential synthesis of the functional metabolites. WhileB. subtilis is ubiquitous, cluster-1 comprisedB. thermoamylovorans/B. amyloliquefaciens, cluster-2 comprisedB. tropicus, cluster-3 comprisedB. megaterium/B. borstelensis, and ...
Source: World Journal of Microbiology and Biotechnology - Category: Microbiology Source Type: research