Biochemical and Metagenomic sketching of microbial populations in the starter culture of ‘Chokot’, a rice-based fermented liquor of Rabha Tribe in North Bengal, India

Abstract

Since prehispanic times, fermented food and beverages play a vital role in every culture. These fermented beverages not only increase the shelf life of the product but are also used in various religious ceremonies. Depending on the biogeography of any community, fermented beverages adapt their specific organoleptic characteristics which attribute to the raw material, methodology, and microorganisms involved. ‘Choko’/‘Chokot’ is a rice-based beverage for one of the ethnic tribal communities ‘Rabha’, in North Bengal and Assam, India. Although rice is the main ingredient of this fermented product, the variation comes while introducing the starter culture popularly known as ‘Bakhor or phap’ within it. ‘Choko’/‘chokot’ account for a vital portion of the regular caloric intake of the Rabha tribe. This study for the first time investigates the biochemical characteristics and microbial population of Chokot. GC-MS analysis was employed as a means to study metabolite profiling. Moreover, the total microbial load of the starter culture (Bakhor) was investigated using Metagenomic analysis. Reverse ecology analysis explored the interaction of the microbes present in the brew with humans. Results showed that compounds present in this brew mostly have antimicrobial and antifungal effects although its alcohol content was relatively high than the other tribal ethnic drinks. The metagenomic analysis showed that several dominant bacterial genera out of this Bacillus, Arthrobacter, Lactobacillus, Ilyobacter, Clostridium, and Lactococcus are prevalent. Commercialization of this type of fermented ethnic non-industrial brew can be an alternative source of income for the Rabha tribal community of North Bengal, India.