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ORIGINAL RESEARCH article

Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1322192
This article is part of the Research Topic Fermented-Based Foods As Sustainable Alternative Sources To Meet Future Demand For Protein View all 5 articles

Investigating Bacterial Diversity Involved in Production of Vegetable based Ethnic Fermented Food of North Bengal and their metabolic pathways with Reverse ecology Approach

Provisionally accepted
Dr. Shankar P. Sha Dr. Shankar P. Sha 1*Dr. KRITI GHATANI Dr. KRITI GHATANI 2*Indrani Sarkar Indrani Sarkar 3Gargi Sen Gargi Sen 3Arnab Sen Arnab Sen 3*
  • 1 Food Microbiology Laboratory, Department of Botany, Kurseong College, Kurseong, West Bengal, India
  • 2 Food Microbiology Laboratory, Department of Food Technology, University of North Bengal, Rajarammohunpur, Siliguri, West Bengal, 734014, India, Darjeeling, West Bengal, India
  • 3 Molecular Cytogenetics Laboratory, Department of Botany, University of North Bengal, Siliguri, 734013, India, India

The final, formatted version of the article will be published soon.

    Endemic fermented vegetables play a crucial role in local cuisine and culture, with traditionally fermented raw green vegetables like gundruk being a popular practice in North Bengal and Sikkim, India. However, there's a gap in the microbial profiling of these vegetables. This study aimed to explore the diversity of dominant bacterial populations in fermented leafy vegetables using both culture-dependent and independent methods.In addition to isolating bacteria using conventional methods, we conducted phenotypic and biochemical characterization, community DNA isolation, and amplicon sequencing. We also introduced a new approach in bioinformatics analysis: Reverse Ecology, which analyzes complementation and competition among participant microbes. In conventional culturedependent techniques, LAB genera such as Lactobacillus, Enterococcus, Leuconostoc, andPediococcus have been identified as predominant consortia whereas, Metagenomic analysis revealed that the microbiome of fermented dried leafy vegetables was mainly composed of Firmicutes, Proteobacteria, Actinobacteria, Bacteroides, and Planctomycetes at the phylum level.

    Keywords: Within the Lactobacillaceae family, predominant types included Lactobacillus, Lactococcus, Pediococcus, Leuconostoc, Enterococcus, Vagococcus, Weissella

    Received: 15 Oct 2023; Accepted: 17 Jul 2024.

    Copyright: © 2024 Sha, GHATANI, Sarkar, Sen and Sen. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Dr. Shankar P. Sha, Food Microbiology Laboratory, Department of Botany, Kurseong College, Kurseong, 734203, West Bengal, India
    Dr. KRITI GHATANI, Food Microbiology Laboratory, Department of Food Technology, University of North Bengal, Rajarammohunpur, Siliguri, West Bengal, 734014, India, Darjeeling, West Bengal, India
    Arnab Sen, Molecular Cytogenetics Laboratory, Department of Botany, University of North Bengal, Siliguri, 734013, India, India

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