Fermented Bamboo Shoot Research Articles

Enhancing community potential to boost grassroots economy through value-added pickled bamboo shoots, Thailand

The objectives of this research article were: 1) to examine the community context, problems, and needs, 2) to enhance the community's capacity through the process of upgrading and adding value to fermented bamboo shoot products, and 3) to assess the capacity development of the Ban Sang Thor community, Phon Mueang Subdistrict, Lao Suea Kok District, Ubon Ratchathani Province. This study employed a mixed-methods research design. The key informants were 12 experts, 50 workshop participants selected through purposive sampling, and ten experts, 50 producers (selected through purposive sampling), and 100 consumers selected through accidental sampling for product development satisfaction evaluation. Data were analyzed using descriptive statistics, including percentages, frequencies, means, and standard deviations. Qualitative data were analyzed using content analysis and descriptive explanations. The Ban Sang Thor community, characterized by a rich historical background and traditional Heet Sip Song Kong Sip Si customs, addressed socioeconomic challenges such as poverty, household indebtedness, and low income through the enhancement of fermented bamboo shoot products. The community engages in educational initiatives regarding hygienic production practices and participates in packaging design processes. The resulting products exhibit durability, aesthetic appeal, and consumer acceptance. High levels of satisfaction from experts and consumers culminate in the production of safe sanitary products with a distinct community-branded identity. Sustainable economic development contributes to the preservation of a community's cultural heritage.

Probiotic yeast characterization and fungal amplicon metagenomics analysis of fermented bamboo shoot products from Arunachal Pradesh, northeast India

This study investigates the diverse fungal community and their probiotic functions present in ethnic fermented bamboo shoots of Arunachal Pradesh. Among 95 yeast isolates, 13 demonstrated notable probiotic attributes. These included growth at pH 3, bile tolerance, autoaggregation, co-aggregation, hydrophobicity, lysozyme tolerance and antimicrobial activity. Confirmation of some of the probiotic properties through specific primers enabled the detection of genes associated with acid and bile tolerance, antimicrobial activity, and adhesion. Probiotic yeasts were finally identified based on D1 and D2 sequences of large ribosomal subunit as Meyerozyma guilliermondii (BEP1, KGM1_3, NHR3), Meyerozyma caribbica (GEP7), Candida orthopsilopsis (ES1_2, EB1_2, EEGM2_4, GEP2, NEK9), Candida parasilopsis (HD1_1), Pichia kudriavzevii (NHR12), Pichia fermentans (BEP2), and Saccharomyces cerevisiae (NEP2). Fungal amplicon sequencing highlighted the predominance of Ascomycetes, particularly Pestalotiopsis and Penicillium genera. In this study we have perfomed a culture dependent isolation and probiotic study of yeasts and culture independent analysis of the fungal community present during the fermentation of bamboo shoots of Arunachal Pradesh which provides information about the beneficial properties of bamboo shoots as the reservoir of probiotic microorganisms.

Physico-chemical and functional properties of the lao fermented bamboo shoots (Nor Mai Som) inoculated with potential probiotic bacteria, Pediococcus pentosaceus BBS1 and Lactiplantibacillus plantarum BBS13

Pediococcus pentosaceus BBS1 and Lactiplantibacillus plantarum BBS13 strains were used as starter cultures in Nor mai som fermentation, to determine their physiochemical action, changes in their population, and in reducing cyanide compounds.When BBS1 and BBS13 were added to the fermentation set-ups, the pH values decreased from the initial pH of > 4.6 to pH 3.0 at the end of the fermentation period. The lactic acid levels in all treatments increased from the start of the process through the end of fermentation. During fermentation, lactic acid bacteria (LAB) and total viable count (TVC) populations in all Nor mai som samples showed similar counts of >9 log CFU/g in 24 h of incubation. Thereafter, the counts declined until the completion of the fermentation. Interestingly, Enterobacteriaceae were undetectable in all samples with inoculated starter cultures, whereas their growth in spontaneous fermentation was still found at 3.95 log CFU/g on day 3. Each treatment with the inoculated strains showed cyanide reduction in the range of 62.09 % to 90.31 % at day 10, compared to natural fermentation which registered a reduction of only 49.75 % for the same period. The findings herein indicate that BBS1 and BBS13 when used as starter cultures play a significant role in accelerating the process within 5 days compared to the treatment without inoculation which takes 15 days. BBS1 and BBS13 contribute to the improvement of product quality and may be economically advantageous in large-scale manufacture. This suggests the opportunity to utilize them in various products, including Nor mai som, livestock feeds, and plant-derived fermented products.

Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS

Fermentation assumes a crucial role in the flavor formation of Guangxi fermented bamboo shoots (GFBS). However, the dynamics of volatile organic compounds (VOCs) during GFBS fermentation remain poorly understood. Thus, we used HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in VOCs composition during GFBS fermentation, providing clear differentiation for the fermentation stages of GFBS. We identified 96 VOCs by GC-MS and 26 VOCs by GC-IMS, among which 11 VOCs were concurrently detected by both methods. Most of these VOCs were produced during the early and mid-fermentation stages. In addition, 24 VOCs were marker VOCs of GFBS during different fermentation stages. Notably, acetic acid, nonenal, (+)-beta-cedrene, 2-pinene, 2, 6-dimethylpyrazine, and trimethylbenzene can be used as markers for the late fermentation of GFBS. These results not only illuminate the complex changes in VOCs, but also provide valuable insights for enhancing fermentation techniques to enhance the flavor quality of GFBS.

Lactobacillus from fermented bamboo shoots prevents inflammation in DSS-induced colitis mice via modulating gut microbiome and serum metabolites

Fermented bamboo shoots (FBS) is a region-specific food widely consumed in Southwestern China, with Lactobacillus as the predominant fermenting bacteria. However, the probiotic potential of Lactobacillus derived from FBS reminds largely unexplored, especially for diseases with a low prevalence in areas consuming FBS, namely, inflammatory bowel disease. In this study, Lactiplantibacillus pentosus YQ001 and Lentilactobacillus senioris YQ005 were screening by in vitro probiotic tests to further investigate the probiotic-like bioactivity in dextran sulfate sodium (DSS)-induced ulcerative colitis (UC) mouse. They exhibited more positive probiotic effects than Lactobacillus rhamnosus GG in preventing intestinal inflammatory response. The results revealed that both strains improved the abundance of deficient intestinal microbiota in UC mice, including Muribaculaceae and Akkermansia. In the serum metabolome, they modulated the DSS-disturbed levels of metabolites, with significant increment of cinnamic acid. Meanwhile, they reduced the expression levels of interleukin-1β (IL-1β), interleukin-6 (IL-6) inflammatory factors and increased zonula occludens-1 (ZO-1), Occludin, and cathelicidin-related antimicrobial peptide (CRAMP) in the colon. Consequently, these results demonstrated that Lactobacillus spp. isolates derived from FBS showed promising probiotic activity based on the gut microbiome homeostasis modulation, anti-inflammation and intestinal barrier protection in UC mice.

Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing

Pickled bamboo shoots represent a type of fermented bamboo shoot product. In China, pickled bamboo shoots are regarded as the soul of Luosifen, which is a local specialty food in Liuzhou (Guangxi Zhuang Autonomous Region, China). To exemplify the uniqueness of the pickled bamboo shoots, we analyzed the pickled bamboo shoots within 10 pre-packaged Chinese Luosifen to determine the composition of volatiles and bacteria, and subsequently examined the correlation between them. The volatiles were identified using gas chromatography–mass spectrometry (GC–MS) and gas chromatography-ion mobility spectrometry (GC-IMS). Meanwhile, high-throughput sequencing technology was employed to investigate the bacterial composition. The results indicated that the pH values of the samples exhibited minimal variance (ranging from 3.71 to 4.53), while the total acid (measured as g lactic acid /L) varied (from 4.65 to 10.3 g lactic acid /L). Lactic acid, acetic acid, and succinic acid were the predominant organic acids. 50 volatiles were detected by HS-GC-MIS, and 108 volatiles were identified by HS-SPME-GC–MS. p-Cresol (76,541.67 < OAV < 248,166.67), acetic acid (482.31 < OAV < 1164.62), and hexanoic acid (108.33 < OAV < 1333.33) were the common distinctive volatiles among the 10 samples. Proteobacteria and Firmicutes, as the dominant phyla, were positively and negatively related to 1-butanol (R = 0.66, − 0.66), respectively. Industrial relevanceIn China, Luosifen, as a local delicacy, enjoys popularity among the public for its sour, smelly, spicy, fresh, and oily features. Among them, pickled bamboo shoots are highly sought after for their distinctive sour and refreshing flavor. Nevertheless, some individuals cannot tolerate the sour smell of pickled bamboo shoots yet still have a desire to consume Luosifen. To address this issue, it is crucial to determine what constitutes the pungent odor in pickled bamboo shoots and subsequently regulate it to meet the requirements of diverse consumers and enhance the economic benefits of the Luosifen industry. This study disclosed the stimulant flavor substances of pickled bamboo shoots in 10 pre-packaged Luosifen detected by GC–MS and GC-IMS, offering a theoretical foundation for subsequent regulation.

A traditional fermented bamboo shoot reduces intracellular fat accumulation and promotes fat browning in differentiated 3T3‐L1 adipocyte cells through the activation of the AMPK signaling pathway

AbstractFunctional foods, such as fermented bamboo shoots, have a long history of consumption among the ethnic communities in northeast India. These locally fermented bamboo shoots contain a wealth of beneficial microbes and metabolites that can help combat metabolic syndromes like obesity. However, the precise effects and mechanism behind fermented bamboo shoot products and their anti‐obesity properties remain unknown. This study aims to explore the different types of fermented bamboo shoot products to determine their potential anti‐obesity effects as well as to analyze their microbial diversity and metabolite profiles. Using both culture‐dependent and culture‐independent methods, we found a high abundance of lactic acid bacteria from the Firmicutes and Proteobacteria phyla in the sample. Gas chromatography–mass spectrometry (GC–MS) based untargeted metabolite profiling detected several aroma‐active compounds, bioactive metabolites, short‐chain fatty acids, and essential amino acids in the samples. The water extract derived from a particular type of fermented bamboo shoot, Melye‐amiley, was found to significantly reduce intracellular lipid accumulation in cultured 3T3‐L1 cells. In addition, this extract increased the expression of lipolytic (hormone‐sensitive lipase, lipoprotein lipase, and adipose triglyceride lipase) and browning regulator genes (uncoupling protein [UCP1], PRDM16, and PGC1‐alpha). By activating the AMPK signaling pathway, the water extract from Melye‐amiley also upregulated thermogenic protein expression and promoted mitochondrial biogenesis and fatty acid β‐oxidation. These findings suggest that fermented bamboo shoot extract has promising anti‐obesity effects by boosting energy expenditure in white adipocytes. Future research is necessary to identify the active ingredient(s) that may lead to new therapies to treat obesity.

Attenuation of biofilm formation of Listeria monocytogenes by bacteriocin producing Pediococcus pentosaceus DS1 on selected biotic and abiotic surfaces

The present study explores the antilisterial activities of potentially probiotic strain Pediococcus pentosaceus DS1 isolated from fermented bamboo shoot. 16s rRNA gene sequence analysis confirmed the identity of the strains. Class IIA bacteriocin pediocin expressing YGNGV motif was identified and its antilisterial activity was validated by well diffusion assay. When cocultured with P. pentosaceus DS1, in case of L. monocytogenes AMDK2, maximum biofilm exclusion (55.54 ± 3.44%) was observed which could be visually observed by Scanning electron micrographs. P. pentosaceus DS1 showed maximum adhesion inhibition to Caco-2 cell line in case of L. monocytogenes AMDK2 (91.8%) whereas maximum decrease in invasion was observed in case of L. monocytogenes MTCC 839 (52.9%). Coculture in UHT milk also significantly decreased microbial growth parameters of Listeria suggesting the efficiency of P. pentosaceus DS1 in the removal of Listeria contamination from food.

Pemanfaatan Sumber Daya Alam Kabupaten Lebong: Sumber Daya Pangan Rebung Bambu sebagai Bahan Baku Utama Pembuatan Lemea (Makanan Tradisional Kabupaten Lebong)

This research aimed to determine the use of natural resources as food in Lebong Regency which can later be used as a learning resource for students in science learning. This research uses a survey method conducted in Lebong Regency, Bengkulu Province. The data collection technique used was interviews with the people of Lebong Regency and the Central Statistics Agency (BPS) of Lebong Regency regarding natural resources and their use. Data obtained from interviews were analyzed descriptively. The results of the research show that the people of Lebong Regency utilize natural resources, namely bamboo which is used as the main raw material in making lemea (a traditional food of the Rejang Tribe in Lebong Regency). The bamboo used in the process of making Lemea is a type of ship bamboo. The part of bamboo used in the process of making Lemea is bamboo shoots (young bamboo shoots). Lemea is a typical food of the Rejang tribe in Bengkulu Province where the main ingredient of lemea is chopped fermented bamboo shoots (young bamboo). The ingredients for the lemea mixture vary from region to region, some use river fish, red chilies, bay leaves and lemongrass. The science content that students can learn in this Lemea product is fermentation in biotechnology material. Keywords: Bamboo, Lebong, Lemea, Bamboo Shoots, Natural Resources

Comparison of the quality of suansun product between starter inoculation and natural fermentation

Suansun (fermented bamboo shoots) was prepared by natural fermentation (NF) and inoculation fermentation (IF) with a starter culture containing Lactococcus lactis, Leuconostoc citreum, and Lactiplantibacillus plantarum in this study, to evaluate the effects of inoculation mixed starter culture on physicochemical, flavor and sensory characteristics of suansun. The results showed that IF suansun acidified faster and to a greater extent than NF. Besides, the accelerated acidification process significantly decreased the nitrite content, shortened the fermentation time and improved the food safety of the final suansun product in IF. At the end of fermentation, the lactic acid concentration was significantly higher in IF (6.17 ± 0.25 g/L) than in NF (3.83 ± 0.28 g/L). Twenty-seven volatile compounds were identified as the characteristic flavor compounds in suansun and the relative content of nonanal, hexanal, 1-octen-3-ol and 3-octanone (ROAV >1) was higher in IF than in NF at the late stage of fermentation. In addition, 132 non-volatile compounds were identified as significant differential metabolites, which were mainly small peptides and fatty acids in both NF and IF. Sensory evaluation found that the aroma, taste, texture and overall quality scores of IF suansun were all superior to those of NF suansun. The above results demonstrated that the use of mixed starter cultures of Lac. lactis, Leu. citreum, and L. plantarum contributed to improving the quality of suansun product, and might provide a feasible approach for standardized production of suansun in the future.

Fermented Bamboo Shoot Health Benefits and Applications

The term &amp;quot;bamboo&amp;quot; evokes images of a hollow stick, embodying not just a simple plant but a source of numerous health benefits. In northeast India, tribes engage in the centuries-old practice of fermenting bamboo shoots, employing a biotechnological process that not only preserves food but also unlocks a myriad of health benefits. Fermentation transforms these shoots into a powerhouse for various microorganisms, offering probiotic, anti-oxidant, anti-cancer, anti-aging, cardio-protective, and weight loss properties. Beyond their health advantages, fermented bamboo shoots hold significant commercial value in the food industry, transcending their local origins to become a global commodity akin to &amp;quot;green gold.&amp;quot; Originally confined to tribal areas and local markets, these fermented bamboo stalks have gained international recognition. This article delves into the health benefits, merits, drawbacks, future perspectives, and economic value of twenty-first-century fermented bamboo shoots, positioning them as a valuable and sought-after resource. As the world embraces sustainable and natural solutions, the fermented bamboo stalks from India stand out as not only a culinary delight but also a treasure trove of health benefits, weaving a narrative of culinary tradition meeting contemporary wellness trends.

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots.

In order to produce fermented bamboo shoots with functional properties, two strains of lactic acid bacteria were selected for inoculation and fermentation. One strain, Lactiplantibacillus plantarum R1, exhibited prominent potential probiotic properties (including gastrointestinal condition tolerance, adhesion ability, antimicrobial ability, and antibiotic resistance), while the other, Levilactobacillus brevis R2, demonstrated the capability of high γ-aminobutyric acid (GABA) production (913.99 ± 14.2 mg/L). The synergistic inoculation of both strains during bamboo shoot fermentation led to a remarkable increase in GABA content (382.31 ± 12.17 mg/kg), surpassing that of naturally fermented bamboo shoots by more than 4.5 times and outperforming mono-inoculated fermentation. Simultaneously, the nitrite content was maintained at a safe level (5.96 ± 1.81 mg/kg). Besides, inoculated fermented bamboo shoots exhibited an increased crude fiber content (16.58 ± 0.04 g/100 g) and reduced fat content (0.39 ± 0.02 g/100 g). Sensory evaluation results indicated a high overall acceptability for the synergistically inoculated fermented bamboo shoots. This study may provide a strategy for the safe and rapid fermentation of bamboo shoots and lay the groundwork for the development of functional vegetable products enriched with GABA.

Metatranscriptomics unravel the formation mechanism of key flavors during the natural fermentation of suansun, a Chinese traditional fermented bamboo shoot

Suansun is a naturally fermented vegetable with unique flavor that depends on metabolic activities of microbiota. However, the formation mechanism of the key flavor driven by active microbiota during suansun fermentation is unclear. In this study, metatranscriptomics and metabolomics were used to analyze the key flavor profiles as well as the core functional microorganisms for flavor formation. HS-SPME-GC-MS and UPLC-Q-TOF/MS identified that organic acids, esters, alcohols, aldehydes, phenols and small peptides exert an important influence on the flavor formation of suansun. Based on the metatranscriptomic data, the metabolic network related to the formation of key flavors of suansun was reconstructed. Functional annotation further indicated that 5 genera (including Lactococcus, Enterococcus, Leuconostoc, Lactiplantibacillus and Weissella), which can actively produce enzymes that related to flavor synthesis, were the core functional microorganisms for flavor formation of suansun. These findings contributed to a better understanding of the flavor formation mechanism in suansun and other naturally-fermented foods.

Green gold (Bamboo) fermentation: A traditional approach to combat modern diseases

North East India share unparalleled and unique diversity of fermented foods among the different tribes. These diversified tribes and communities are highly knowledgeable in the traditional practices and their associated health benefits. One of such major traditional practice is the process of fermentation of bamboo shoots. ‘Bamboo’ already has an enormous amount of health benefits and the correlation of it with the process of fermentation increases it tenfold. Fermentation creates an environment for essential microorganisms (also termed as probiotics) to flourish resulting in the production of products that can be a cure to many diseases. Although bamboo shoots possess high significance being a regular food ingredient, there are very little efforts made in exploration of probiotic microorganisms from fermented bamboo shoots of NE India. The associated probiotic potentiality of the fermented bamboo shoots can lead us to the door of many unexplored cure of human diseases. The present paper sums up the different ethnic bamboo dishes with the harboring probiotics in connection and the studies that have already been conducted in the spectrum of probiotics for treating various diseases. There is utmost need to inspect the beneficial effects of the microbes to implant new trials and experiments for mankind.

A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water.

Canned bamboo shoots in clear water could produce a unique flavor through bacterial diversity via the fermentation process. Weissella, Streptococcus, Leuconostoc, Acinetobacter, Lactococcus and Lactobacillus were the main microorganisms. Tyrosine was the most abundant free amino acid (FAA), which had a negative correlation with Lactococcus. Ten kinds of flavor substances, such as 3-methyl-1-butanol, acetic acid, 2-phenylethyl ester, benzene acetaldehyde, benzoic acid and ethyl ester, were important influential factors in the flavor of fermented bamboo shoots. Through the verification test of tyrosine and phenylalanine decarboxylase, it was found that Lactococcus lactis TJJ2 could decompose tyrosine and phenylalanine to produce benzaldehyde and benzene acetaldehyde, which provided the fermented bamboo shoots with a grassy aroma.

The potential correlation between microbial communities and flavors in fermented bamboo shoots

As a fermented vegetable, Guangxi fermented bamboo shoot (GFBS) has a unique flavor, which is influenced by microbial communities. However, the relationship between flavor and the core microbiota remains unclear. Therefore, we systematically investigated the microbial community structure and changes in the levels of volatile organic compounds (VOCs) during GFBS fermentation with high-throughput sequencing technology and HS-SPME-GC-MS. As a result, a total of 76 VOCs were detected throughout the fermentation process. Meanwhile, 18 bacterial genera and eight fungal genera were identified, which potentially contributed to the formation of VOCs in GFBS. Among them, Lactobacillus, Paenalcaligenes, Kazachstania, and Geotrichum were closely correlated with key VOCs. Our results provided insight into the microbial community dynamics at different stages of GFBS fermentation, expanding our understanding of the relationship between VOCs and the core microbiota.

Dynamics of Physicochemical Properties, Flavor, and Microbial Communities of Salt-Free Bamboo Shoots during Natural Fermentation: Correlation between Microorganisms and Metabolites

Sour bamboo shoot is a Chinese fermented vegetable with unique flavors and is favored by local consumers. In this study, at different fermentation times, the texture of bamboo shoots and the changing rules of pH, titratable acid (TA), reduced sugar, and nitrite in bamboo shoot fermentation broth were explored. Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to investigate the dominant aroma compounds. 16S rRNA high-throughput sequencing technology (HTS) was employed to investigate the core microbial communities. The results show that the chewiness, fracturability, hardness, and pH decreased, while TA increased during the 60-day fermentation. The contents of reducing sugar and nitrite peaked on the 14th day of fermentation and then decreased. A total of 80 volatile compounds were detected during sour bamboo shoot fermentation, with 2,4-Di-tert-butylphenol having the highest concentration. Among them, 12 volatile compounds (VIP ≥ 1) were identified as characteristic aroma substances of sour bamboo shoots. The dominant bacterial phyla in sour bamboo shoots were Firmicutes and Proteobacteria, while Bacillus and Acinetobacter were the dominant genus. Correlation analysis showed that Firmicutes exhibited a positive correlation with 3,6-Nonadien-1-ol, (E,Z)-, Oxalic acid, isobutyl hexyl ester, and (-)-O-Acetylmalic anhydride, whereas Bacillus exhibited a negative correlation with Silanediol, dimethyl-, and Oxime-, methoxy-phenyl-. A detailed picture of the microbial community of fermented bamboo shoots has been provided by this study, and it may provide insight into the Chinese traditional fermented vegetable microbial structure.

Metagenomic analysis of microbial-community structure and function during the fermentation of suansun, a Chinese traditional bamboo shoot

Suansun is a Chinese fermented bamboo shoot product with unique stinky odor. In our previous, we have revealed the key aroma components that endowed the unique flavor of traditional suansun. However, the functional microbiota and how their metabolism affects flavor formation during suansun fermentation remained unclear. Thus, combined with results for the characteristic flavor substances formed during suansun fermentation in our previous study, samples from three representative stages during suansun fermentation were selected for metagenomic sequencing in this study, to understand the influence of microbial metabolism on the flavor formation of suansun. Results showed that the functional genes are mainly associated with carbohydrate metabolism and amino acid metabolism. Pyruvate and acetyl-coA were the key compounds in the whole microbial metabolic network, which promoted the conversion between different compounds. Analysis about distribution of microbes in different flavor biosynthesis pathways showed that ten genera, namely, Lactobacillus, Lactococcus, Leuconostoc, Clostridium, Enterobacter, Klebsiella, Kluyvera, Burkholderia, Leclercia, and Enterococcus, were the key microorganisms contributing to the production of main characteristic flavor substances of suansun. These results may contribute to novel insights into the functional microbial resources and might be helpful for the development of novel defined starter cultures to promote technological advances in the traditional suansun industry.

Identification of lactic acid bacteria isolated from ethnic fermented bamboo shoot "Lemea" in Bengkulu, Indonesia

Ethnic food is inherited from ancestors who utilizes local food and that have distinctive tastes. The Rejang tribe is a native Bengkulu community who processes bamboo shoots into a fermented product known as Lemea, which is only found in Bengkulu province. Lemea is a source of indigenous lactic acid bacteria (LAB). This study aimed to isolate and identify lactic acid bacteria (LAB) strains in Lemea. The bamboo shoots with betok fish (Anabas testudineus) were fermented for 48 hrs. Different types of bamboo shoots were expected to contain different types of LAB. Betung shoots (Dendrocalamus asper Schult) and yellow bamboo shoots (Bambusa vulgaris Schrad) have been used. Isolation of the LAB was performed through serial dilution of 10 g homogenized Lemea sample and spread on MRSA plates for each dilution series. Plates were incubated at 37°C for 48 hrs to obtain isolates. The isolates were identified molecularly using the 16S rRNA method. The results of the study found four isolates from two types of Lemea. After identification, it was known that the four isolates were bacteria of the genus Lactobacillus. Lactobacillus fermentum was only found in the fermentation process of yellow bamboo shoots (Bambusa vulgaris Schrad), while Lactobacillus plantarum was found in yellow bamboo shoots (Bambusa vulgaris Schrad) and betung (Dendrocalamus asper Schult).

First report on metagenomics and their predictive functional analysis of fermented bamboo shoot food of Tripura, North East India.

Moiya pansung, mileye amileye, moiya koshak, and midukeye are naturally fermented bamboo shoot foods of Tripura. The present study aimed to reveal the whole microbial community structure of naturally fermented moiya pangsung, mileye amileye, moiya koshak, and midukeye along with the prediction of microbial functional profiles by shotgun metagenomic sequence analysis. The metataxonomic profile of moiya pangsung, mileye amileye, moiya koshak, and midukeye samples showed different domains, viz., bacteria (97.70%) followed by the virus (0.76%), unclassified (0.09%), eukaryotes (1.46%) and archaea (0.05%). Overall, 49 phyla, 409 families, 841 genera, and 1,799 species were found in all the fermented bamboo shoot samples collected from different places of Tripura. Firmicutes was the most abundant phylum (89.28%) followed by Proteobacteria (5.13%), Bacteroidetes (4.38%), Actinobacteria (1.02%), and Fusobacteria (0.17%). Lactiplantibacillus plantarum was the most abundant species in moiya pangsung, mileye amileye, moiya koshak, and midukeye followed by Lactococcus lactis, Levilactobacillus brevis, Leuconostoc mesenteroides, Weissella paramesenteroides, Leuconostoc kimchii, Pediococcus pentosaceus, Leuconostoc gasicomitatum, and Lacticaseibacillus casei. A few phyla of fungus were found, viz., Ascomycota, Basidiomycota, and Glomeromycota, where Ascomycota was present in high abundance. Functional analysis of moiya pangsung, mileye amileye, moiya koshak, and midukeye metagenome revealed the genes for the synthesis and metabolism of a wide range of bioactive compounds including, various essential amino acids, and conjugated amino acids. The abundance profile and predictive analysis of fermented bamboo shoots revealed a huge plethora of essential microorganisms and KEGG analysis revealed genes for amino acid metabolism, pectin degradation, lipid metabolism, and many other essential pathways that can be essential for the improvement of nutritional and sensory qualities of the fermented bamboo shoot products.