Lactic acid bacteria in some Indian fermented foods and their predictive functional profiles.
Braz J Microbiol
; 55(2): 1745-1751, 2024 Jun.
Article
en En
| MEDLINE
| ID: mdl-38337126
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.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Filogenia
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ARN Ribosómico 16S
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Lactobacillales
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Microbiología de Alimentos
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Alimentos Fermentados
Tipo de estudio:
Prognostic_studies
/
Risk_factors_studies
País/Región como asunto:
Asia
Idioma:
En
Revista:
Braz J Microbiol
Año:
2024
Tipo del documento:
Article
País de afiliación:
India
Pais de publicación:
Brasil