Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India

Abstract Marcha and thiat are traditionally prepared amylolytic starters use for production of various ethnic alcoholic beverages in Sikkim and Meghalaya states in India. In the present study we have tried to investigate the bacterial and fungal community composition of marcha and thiat by using hig...

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Autores principales:	Shankar Prasad Sha, Kunal Jani, Avinash Sharma, Anu Anupma, Pooja Pradhan, Yogesh Shouche, Jyoti Prakash Tamang
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/32f3f9b87b29416b8797ba11c8281ba6
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spelling	oai:doaj.org-article:32f3f9b87b29416b8797ba11c8281ba62021-12-02T15:06:07ZAnalysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India10.1038/s41598-017-11609-y2045-2322https://doaj.org/article/32f3f9b87b29416b8797ba11c8281ba62017-09-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-11609-yhttps://doaj.org/toc/2045-2322Abstract Marcha and thiat are traditionally prepared amylolytic starters use for production of various ethnic alcoholic beverages in Sikkim and Meghalaya states in India. In the present study we have tried to investigate the bacterial and fungal community composition of marcha and thiat by using high throughput sequencing. Characterization of bacterial community depicts phylum Proteobacteria is the most dominant in both marcha (91.4%) and thiat (53.8%), followed by Firmicutes, and Actinobacteria. Estimates of fungal community composition showed Ascomycota as the dominant phylum. Presence of Zygomycota in marcha distinguishes it from the thiat. The results of NGS analysis revealed dominance of yeasts in marcha whereas molds out numbers in case of thiat. This is the first report on microbial communities of traditionally prepared amylolytic starters of India using high throughput sequencing.Shankar Prasad ShaKunal JaniAvinash SharmaAnu AnupmaPooja PradhanYogesh ShoucheJyoti Prakash TamangNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-7 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Shankar Prasad Sha Kunal Jani Avinash Sharma Anu Anupma Pooja Pradhan Yogesh Shouche Jyoti Prakash Tamang Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India
description	Abstract Marcha and thiat are traditionally prepared amylolytic starters use for production of various ethnic alcoholic beverages in Sikkim and Meghalaya states in India. In the present study we have tried to investigate the bacterial and fungal community composition of marcha and thiat by using high throughput sequencing. Characterization of bacterial community depicts phylum Proteobacteria is the most dominant in both marcha (91.4%) and thiat (53.8%), followed by Firmicutes, and Actinobacteria. Estimates of fungal community composition showed Ascomycota as the dominant phylum. Presence of Zygomycota in marcha distinguishes it from the thiat. The results of NGS analysis revealed dominance of yeasts in marcha whereas molds out numbers in case of thiat. This is the first report on microbial communities of traditionally prepared amylolytic starters of India using high throughput sequencing.
format	article
author	Shankar Prasad Sha Kunal Jani Avinash Sharma Anu Anupma Pooja Pradhan Yogesh Shouche Jyoti Prakash Tamang
author_facet	Shankar Prasad Sha Kunal Jani Avinash Sharma Anu Anupma Pooja Pradhan Yogesh Shouche Jyoti Prakash Tamang
author_sort	Shankar Prasad Sha
title	Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India
title_short	Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India
title_full	Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India
title_fullStr	Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India
title_full_unstemmed	Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India
title_sort	analysis of bacterial and fungal communities in marcha and thiat, traditionally prepared amylolytic starters of india
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/32f3f9b87b29416b8797ba11c8281ba6
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Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India

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