Abstract
This study reports the microbial quality of ethnic starter culture Xaj-pitha used for rice wine fermentation in Assam. Here, we collected 60 Xaj-pitha samples belonging to Ahom community of the state and enumerated the microorganisms using spread plate technique. Illumina-based whole genome shotgun sequencing detected the presence of microbial contaminants like Acidovorax, Herbaspirillum, Methylobacterium, Pantoea, Pseudomonas, Stenotrophomonas, Staphylococcus, Micrococcus, Acinetobacter, etc. Presence of major health hazards associated with spontaneous rice wine fermentation necessitated method optimization through the development of a defined mixed starter culture. For this, functionally important α-amylase producers viz., Penicillium sp. ABTSJ23, Rhizopus oryzae ABTSJ63, Mucor guilliermondii ABTSJ72 and Amylomyces rouxii ABTSJ82 and eight yeasts viz., Saccharomyces cerevisiae ABTY1J, ABTY1S, ADJ5 & ADJ1, Wickerhamomyces anomalus ADJ2, Saccharomycopsis malanga ADJ3, Saccharomycopsis fibuligera ADJ4 and Saccharomycopsis malanga ADJ6 were retrieved using appropriate media. All the mould cultures tested negative for aflotoxins production. Among the yeasts, Saccharomyces cerevisiae ABTY1S and ADJ1 decarboxylated lysine HCl and tyramine HCl, respectively, indicating their biogenic amine production ability. For defined mixed starter culture, Amylomyces rouxii ABT82 with α-amylase (5.92 U/ml) and glucoamylase (7.50 U/ml) activities was selected as fungal partner; while Saccharomycopsis fibuligera ADJ4 and Saccharomyces cerevisiae ABT-Y1J with high ethanol production (up to 10.11% and 9.88% v/v, respectively) were selected as yeast partners. The mixed culture was able to produce high amount of glucose, ethanol and liquid (glucose 10.91% w/v; ethanol 7.5% w/v; liquid 51.0% w/v). Therefore, this study demonstrated the efficiency of mixed starter cultures for safe and controlled rice wine production.
Similar content being viewed by others
References
Aidoo KE, Nout MJ, Sarkar PK (2006) Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Res 6:30–39
Ali MN, Khan MM (2014) Screening, identification and characterization of alcohol tolerant potential bioethanol producing yeasts. Curr Res Microbiol Biotechnol 2:316–324
Bisson LF (2004) The biotechnology of wine yeast. Food Biotechnol 18:63–96
Bover-Cid S, Holzapfel W (1999) Improved screening procedure for biogenic amine production by lactic acid bacteria. Int J Food Microbiol 53:33–41
Cantabrana I, Perise R, Hernández I (2015) Uses of Rhizopus oryzae in the kitchen. Int J Gastro Food Sci 2:103–111
Chan XY, Chua KH, Puthucheary SD et al (2012) Draft genome sequence of an Aeromonas sp. strain 159 clinical isolate that shows quorum-sensing activity. J Bacteriol 194:6350
De F, Genovese A, Ferranti P, Gilbert J, Ercolini D (2016) Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate. Sci Rep 6:2045–2322
Delétoile A, Decré D, Courant S, Passet V, Audo J, Grimont P, Arlet G, Brisse S (2009) Phylogeny and identification of Pantoea species and typing of Pantoea agglomerans strains by multilocus gene sequencing. J Clin Microbiol 47:300–310
Dijkshoorn L, Nemec A, Seifert H (2007) An increasing threat in hospitals: multidrug-resistant Acinetobacter baumannii. Nat Rev Microbiol 5:939–951
Dung NTP, Rombouts FM, Nout MJR (2005) Development of defined mixed-culture fungal fermentation starter granulates for controlled production of rice wine. Inno Food Sci Emer Technol 6:429–441
Dung NTP, Rombouts FM, Nout MJR (2006) Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters. Food Microbiol 23:331–340
Gessesse A, Mamo G (1999) High-level xylanase production by an alkaliphilic Bacillus sp. by using solid-state fermentation. Enzyme Micro Technol 25:68–72
Ghosh K, Ray M, Adak A, Dey P, Halder SK, Das A, Jana A, Barua S, Das MPK, Pati BR, Mondal KC (2015) Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage. Food Chem 168:196–202
Hackbart HCS, Machado AR, Christ-Ribeiro LA, Prietto EL, Badiale-Furlong E (2014) Reduction of aflatoxins by Rhizopus oryzae and Trichoderma reesei. Mycotoxin Res 30:141–149
Holzapfel WH (1997) Use of starter cultures in fermentation on a household scale. Food Control 8:241–258
Holzapfel WH (2002) Appropriate starter culture technologies for small-scale fermentation in developing countries. Int J Food Microbiol 75:197–212
Huson DH, Auch AF, Qi J, Schuster SC (2007) MEGAN analysis of metagenomic data. Genome Res 17(3):377–386
Kakati B (1941) Assamese: its formation and development, pp 17–116. https://archive.org/details/in.ernet.dli.2015.42987/page/n115
Kalidasan V, Azman A, Joseph N, Kumar S, Hamat RA, Neela VK (2018) Putative iron acquisition systems in Stenotrophomonas maltophilia. Molecules 23:2048
Kalscheuer R, Stolting T, Steinbuchel A (2006) Microdiesel: Escherichia coli engineered for fuel production. Microbiol 152:2529–2536
Khan ZU, Ahmad S, Brazda A, Chandy R (2009) Mucor circinelloides as a cause of invasive maxillofacial zygomycosis: an emerging dimorphic pathogen with reduced susceptibility to po saconazole. J Clini Microbiol 47:1244–1248
Kim HS, Hyun JS, Kim J, Ha HP, Yu TS (1998) Enzymological characteristics and identification of useful fungi isolated from traditional Korean nuruk. Korean J Microbiol Biotechnol 26:456–464
Kreger-van Rij NJW (1984) Systems of classification of the yeasts. In: Kreger-van Rij NJW (ed) The yeasts: a taxonomic study third revised and enlarged edition. Elsevier, Amsterdam, pp 1–84
Kurtzman CP, Robnett CJ (1998) Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Anton van Leeuwen 73:331–371
Landete JM, Ferrer S, Pardo I (2005) Which lactic acid bacteria are responsible for histamine production in wine. J Appl Microbiol 99:580–586
Lim G (1991) Indigenous fermented foods in South East Asia. ASEAN Food J 6:83–101
Limtong S, Sintara S, Suwannarit P, Lotong N (2002) Yeast diversity in Thai traditional alcoholic starter. Kasetsart J (Nat Sci) 36:149–158
Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Biochem 31:426–428
Nout MJR, Aidoo KE (2002) Asian fungal fermented foods. In: Osiewacz X (ed) The mycota. Springer, Berlin, pp 23–47
Peleg AY, Seifert H, Paterson DL (2008) Acinetobacter baumannii: emergence of a successful pathogen. Clin Microbiol Rev 21:538–582
Peres MFS, Laluce C (1998) Ethanol tolerance of thermotolerant yeasts cultivated on mixtures of sucrose and ethanol. J Ferment Bioeng 85:388–397
Saikia B, Tag H, Das AK (2007) Ethnobotany of foods and beverages among the rural farmers of Tai Ahom of North Lakhimpur district, Asom. Indian J Trad Knowl 6:126–132
Saono S, Gandjar I, Basuki T (1996) Indigenous fermented foods in which ethanol is a major product. In: Steinkraus KH (ed) Handbook of indigenous fermented foods, 2nd edn. Dekker, New York, pp 363–508
Schlander M, Distler U, Tenzer S, Thines E, Claus H (2017) Purification and properties of yeast proteases secreted by Wickerhamomyces anomalus 227 and Metschnikovia pulcherrima 446 during growth in a white grape juice. Fermentation 3:2
Schuller D, Casal M (2005) The use of genetically modified Saccharomyces cerevisiae strains in the wine industry. Appl Microbiol Biotechnol 68:292–304
Soares EV (2010) Flocculation in Saccharomyces cerevisiae: a review. J Appl Microbiol 110:1–18
Soares EV, Mota M (1996) Flocculation onset, growth phase and genealogical age in Saccharomyces cerevisiae. Can J Microbiol 42:539–547
Swiegers JH, Bartowsky EJ, Henschke PA, Pretorius IS (2005) Yeast and bacterial modulation of wine aroma and flavor. Aust J Grape Wine Res 11:139–173
Tamang JP, Thapa S (2006) Fermentation dynamics during production of bhaati jaanr, a traditional fermented rice beverage of the Eastern Himalayas. Food Biotechnol 20:251–261
Thammasittirong SN, Thirasaktana T, Thammasittirong A, Srisodsuk M (2013) Improvement of ethanol production by ethanol-tolerant Saccharomyces cerevisiae UVNR56. Springer Plus 2:1–5
Urich T, Lanzen A, Qi J, Huson DH et al (2008) Simultaneous assessment of soil microbial community structure and function through analysis of the meta-transcriptome. PLoS ONE 3:e2527
Wang L, Xin-Qing Z, Xue C, Feng-Wu B (2013) Impact of osmotic stress and ethanol inhibition in yeast cells on process oscillation associated with continuous very-high-gravity ethanol fermentation. Biotechnol Biofuels 6:133
Williams PC, Kuzina FD, Hlynka I (1970) A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem 47:411–420
Zaman MZ, Bakar FA, Selamat J, Bakar J (2010) Occurrence of biogenic amines and amines degrading bacteria in fish sauce. Czech J Food Sc 28:440–449
Zott K, Miot-Sertiera C, Claissea O, Lonvaud-Funela A, Masneuf-Pomarede I (2008) Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking. Int J Food Microbiol 125:1
Acknowledgement
The authors are grateful to Dr. K. M. Bujarbaruah (former Vice-Chancellor, AAU), Prof. B. K. Sarmah (Director, DBT-AAU Centre, AAU, Jorhat) and Prof. M. K. Modi (Head, Department of Agricultural Biotechnology, AAU, Jorhat) for their timely suggestion and encouragement throughout the research work. We also acknowledge Mr. Kuntal Ghosh, Distributed Information Centre (DIC) for his kind help in handling the metagenome data. The authors are grateful to the people of Ahom community for their kind support during the field survey and collection.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
All authors declare no conflicts of interest.
Metagenome data accession number
The metagenome is hosted at the MG-RAST server (accession number: mgm4556318.3) and Sequence Read Archive (SRA) database (accession number: PRJNA597963).
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Keot, J., Bora, S.S., Das Kangabam, R. et al. Assessment of microbial quality and health risks associated with traditional rice wine starter Xaj-pitha of Assam, India: a step towards defined and controlled fermentation. 3 Biotech 10, 64 (2020). https://doi.org/10.1007/s13205-020-2059-z
Received:
Accepted:
Published:
DOI: https://doi.org/10.1007/s13205-020-2059-z