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Toddy - a naturally fermented palm wine of India

ABSTRACT: Study on the successional changes of the mycobiome in terms of fermentation dynamics during toddy fermentation

PROVIDER: PRJNA612941 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	SRR11319441.fastq.gz	Fastqsanger.gz
	SRR11319442.fastq.gz	Fastqsanger.gz
	SRR11319443.fastq.gz	Fastqsanger.gz
	SRR11319444.fastq.gz	Fastqsanger.gz
	SRR11319445.fastq.gz	Fastqsanger.gz

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Toddy - a naturally fermented alcoholic beverage

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Evaluating the probiotic and therapeutic potentials of Saccharomyces cerevisiae strain (OBS2) isolated from fermented nectar of toddy palm.

Project description:The purpose of this study is to evaluate the probiotic characteristics of 15 yeast strains isolated from nectar of toddy palm. Initially, the collected samples were inoculated on yeast extract peptone dextrose agar plates and the colonies so obtained were culturally and morphologically characterized. Commercial probiotic yeast, Saccharomyces boulardii served as the control in these experiments. Of the 15 yeast strains, the isolates that were resistant to antibiotics and worked synergistically with other cultures were considered for further evaluation. Selected isolates were evaluated in vitro for tolerance to simulated gastrointestinal conditions such as temperature, pH, bile and gastric juice. Further the yeast isolates were evaluated for their pathogenicity and adherence to intestinal epithelial cells. The 2 yeast isolates with efficient probiotic properties were finally characterized by sequencing their 5.8 S rRNA and partial sequences of internal transcribed spacer 1 and 2. The sequences were BLAST searched in the National Center for Biotechnology Information, nucleic acid database for sequence similarity of organisms and phylogenetic evolutionary analysis was carried out. Based on maximum similarity of basic local alignment search tool results, organisms were characterized as Pichia kudriavzevii OBS1 (100%) and Saccharomyces cerevisiae OBS2 (96%) and sequences were finally deposited in the GenBank data library. Among these two isolates, S. cerevisiae OBS2 displayed slight/moderate antioxidant and anticancer property. Hence, strain OBS2 can be utilized and explored as a potential probiotic for therapeutic applications.

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Project description:We performed here the transcriptomic profile of 44 segregants from a cross between S288c and 59A (a spore of EC1118 strain). The analysis was performed in wine fermentation condition in stationary phase during nitrogen starvation and in alcoholic stress. These data, associated with an individual genotyping by Affymetrix array allow us to highlight genetic variations involved in perturbation of regulatory network and fermentative behavior.

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Project description:Pulses are an important food and are consumed as a sustainable source of plant-based proteins. The demand for pulse proteins is continuously increasing due to their nutritional, economic, and ecological values. Although pulse proteins provide many health benefits, they have limitations in terms of sensory attributes and anti-nutritional factors. To overcome these challenges, fermentation technology has been explored as a natural food processing method, as it has the potential to enhance the techno-functional qualities, sensory attributes, and nutritional value of the products. Spontaneous fermentation is a natural process in which the native microbial population grows in the substrate without the addition of specific microbes or spores. There is a knowledge gap regarding proteomic changes that occur during the spontaneous fermentation of legumes. The current study utilized mass spectrometry-based proteomics to investigate the effects of spontaneous fermentation on three different pulse protein isolates (chickpea, faba bean, and lentils).

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