{"title":"16S 元基因组学和代谢组学揭示了印度传统发酵乳制品 Dahi 中的微生物组成和代谢物特征。","authors":"Amrita Tigga, Rashmi Hogarehalli Mallappa, Santhosh Kumar Muniyappa, Saurabh Kadyan, Diwas Pradhan, E. Shree Niharika, Sunita Grover","doi":"10.1007/s13197-024-06050-9","DOIUrl":null,"url":null,"abstract":"<p>Fermentation of milk contributes to an array of organoleptic and nutritional changes, which is largely governed by the metabolic activity of starter cultures. <i>Dahi</i>, a popular traditional fermented milk product of India, varies considerably from its commercial counterparts due to diversity in household production practices and the use of undefined microbial consortia as inoculants. Herein, we investigated the unexplored bacterial signatures and metabolic profiles of traditional <i>Dahi</i> from northern region of India using 16S metagenomics and untargeted gas chromatography-mass spectrophotometry. We found <i>Firmicutes</i> followed by <i>Proteobacteria</i> as the dominant phyla, while <i>Lactobacillus</i> and <i>Streptococcu</i>s were the most prevalent lactic acid bacterial genera many species of which also serves as thermophilic starters. Notably, differential abundance of environmental bacteria like <i>Bacilli, Prevotella, Oscillospira, Ruminococcus</i>, and <i>Acinetobacter</i> were also observed in different samples. The study also revealed a total of 62 metabolites belonging to amino acids, fatty acids, sugars, and others metabolic intermediates, which also varied among regions. This highlights different production practices as influenced by milk type, heating methods, container choices and inoculum types leading to distinct microbiota succession and associated metabolites. 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引用次数: 0
摘要
牛奶发酵会导致一系列感官和营养变化,这在很大程度上取决于发酵培养物的新陈代谢活动。Dahi 是印度一种流行的传统发酵奶产品,由于家庭生产方式的多样性以及使用未确定的微生物群作为接种物,它与商业同类产品有很大的不同。在此,我们使用 16S 元基因组学和非靶向气相色谱-质谱光度法研究了印度北部地区传统 Dahi 中尚未探索的细菌特征和代谢特征。我们发现,固着菌属和变形菌属是最主要的菌属,而乳酸菌和链球菌是最常见的乳酸菌属,其中许多种类还可用作嗜热起始菌。值得注意的是,在不同的样本中还观察到了不同数量的环境细菌,如芽孢杆菌、普雷沃特氏菌、弧菌、反刍球菌和醋杆菌。研究还发现了氨基酸、脂肪酸、糖类和其他代谢中间产物共 62 种代谢物,这些代谢物在不同地区也存在差异。这凸显了不同的生产方式受牛奶类型、加热方法、容器选择和接种物类型的影响,导致了不同的微生物群演替和相关代谢物。这项研究为了解本土发酵奶(尤其是 Dahi)的复杂性和健康益处提供了宝贵的见解,并为今后探索新型益生菌菌株铺平了道路。
16S metagenomics and metabolomics unveil the microbial compositions and metabolite profiles in Dahi, a traditional Indian fermented milk product prepared by the backslopping method
Fermentation of milk contributes to an array of organoleptic and nutritional changes, which is largely governed by the metabolic activity of starter cultures. Dahi, a popular traditional fermented milk product of India, varies considerably from its commercial counterparts due to diversity in household production practices and the use of undefined microbial consortia as inoculants. Herein, we investigated the unexplored bacterial signatures and metabolic profiles of traditional Dahi from northern region of India using 16S metagenomics and untargeted gas chromatography-mass spectrophotometry. We found Firmicutes followed by Proteobacteria as the dominant phyla, while Lactobacillus and Streptococcus were the most prevalent lactic acid bacterial genera many species of which also serves as thermophilic starters. Notably, differential abundance of environmental bacteria like Bacilli, Prevotella, Oscillospira, Ruminococcus, and Acinetobacter were also observed in different samples. The study also revealed a total of 62 metabolites belonging to amino acids, fatty acids, sugars, and others metabolic intermediates, which also varied among regions. This highlights different production practices as influenced by milk type, heating methods, container choices and inoculum types leading to distinct microbiota succession and associated metabolites. This study provides valuable insights into the complexities as well as health benefits of indigenous fermented milks particularly Dahi and paves the way for future exploration of novel probiotic strains.