Micronutrient Biosynthesis Potential of Spontaneous Grain Fermentation Microbiomes

Margaret I. Dania, Bahram Faraji () and James Wachira ()
Additional contact information
Margaret I. Dania: Food Technology Department, Auchi Polytechnic, Auchi 312001, Nigeria
Bahram Faraji: Nutritional Science/Dietetics Program, Morgan State University, Baltimore, MD 21251, USA
James Wachira: Department of Biology, Morgan State University, Baltimore, MD 21251, USA

IJERPH, 2022, vol. 19, issue 24, 1-12

Abstract: Fermented foods play an important role in the human diet and particularly so in under-resourced environments where cold preservation is not attainable due to irregular supply of electricity. Fermented foods are reported to support gut health by contributing probiotics. The purpose of this study was to investigate the microbial diversity and metabolic potential of spontaneous millet fermentation. The literature in the field was reviewed and analyses were conducted on publicly available Sequence Read Archive (SRA) datasets. Quality analysis was performed with FastQC, and operational taxonomic units (OTUs) were generated using Quantitative Insights Into Microbial Ecology (QIIME2) and Divisive Amplicon Denoising Algorithm (DADA2) pipelines with Greengenes as the reference database. Metagenomics and pathways analysis were performed with Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt2). Statistical analysis and visualization were accomplished with Statistical Analysis of Metagenomic Profiles (STAMP). At the family taxonomic level, there were differences in the relative abundances of the dominant taxa of bacteria that are involved in the spontaneous fermentation of millet namely Lactobacillaceae , Burkholderiaceae , Streptococcaceae , Leuconostocaceae , and Acetobacteraceae . Clostridiaceae was the dominant family in one dataset. The incidence of Lactobacillaceae and Bifidobacteriaceae suggest the probiotic characteristics of fermented millet. The datasets were collected with fermentations that were mediated by autochthonous microorganisms and the presence of some potential pathogens such as Enterobacteriaceae , Clostridiaceae , Aeromonadaceae , Microbacteiaceae , Pseudomonadaceae , and Neisseriaceae which suggest the need for standardization of fermentation approaches. The genomes show the potential to synthesize metabolites such as essential amino acids and vitamins, suggesting that the respective fermented foods can be further optimized to enhance nutritional benefits.

Keywords: millet; fermentation; microbiome; metagenomics; vitamins; biosynthesis (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/1660-4601/19/24/16621/pdf (application/pdf)
https://www.mdpi.com/1660-4601/19/24/16621/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jijerp:v:19:y:2022:i:24:p:16621-:d:999745

Access Statistics for this article

IJERPH is currently edited by Ms. Jenna Liu

More articles in IJERPH from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().