Predictive Microbial Community and Functional Gene Expression Profiles in Pineapple Peel Fermentation Using 16S rRNA Gene Sequences

Trina Ekawati Tallei, Fatimawali, Afriza Yelnetty, Diah Kusumawaty, Yunus Effendi, Moon Nyeo Park, Fahad A. Alhumaydhi, Talha Bin Emran, Bonglee Kim

Research output: Contribution to journalArticlepeer-review

Abstract

Pineapple peel (PP) is a by-product with the potential to be used as a raw material for functional beverages. Traditional PP fermentation has so far paid little attention to the microbial community and its role in the fermentation process. As a result, the current research looked into the microbial communities and their roles during PP fermentation. A metagenomic approach based on the 16S rRNA sequencing data was used to assess the microbial communities. Subsequent analysis was performed using PICRUSt (phylogenetic investigation of communities by reconstruction of unobserved states) to analyze the microbial functions in the fermentation system. The microecology of the fermentation process in three samples was predominated by Firmicutes. Furthermore, the well-known probiotic genera Weissella, Lactobacillus, and Lactococcus were found to be predominating in the gumer, promic, and control samples, respectively. It was obvious that microenvironmental differences have an effect on the microbial composition of PP fermentation. Moreover, functional prediction revealed that carbohydrate metabolism was the most prevalent metabolic pathway during the fermentation process. Additionally, it was discovered that all of the bacteria found in the samples played significant roles in carbohydrate, amino acid, vitamin, and co-factor metabolism, which can be inferred to result in the production of beneficial metabolites.

Original languageEnglish
Article number194
JournalFermentation
Volume8
Issue number5
DOIs
Publication statusPublished - May 2022

Keywords

  • 16S rRNA
  • KEGG
  • PICRUSt
  • fermentation
  • functional role
  • metabolic pathway
  • metagenomic
  • pineapple

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