Fermented and dairy beverages of Bangladesh: a rich source of probiotic lactic acid bacteria
Cite as: Tanim Jabid Hossain, Md. Sajib Khan, Jannatul Ferdouse (2024) Fermented and dairy beverages of Bangladesh: a rich source of probiotic lactic acid bacteria. Preprint. Available in https://www.researchgate.net/publication/377433819
Article Type: Review Article
Published version: Will be available when published after peer-review
REVIEW ARTICLE
Subject: Food-origin probiotics | Lactic acid bacteria | Health benefits
Author: Tanim Jabid Hossain1,2*, Md. Sajib Khan1,2, Jannatul Ferdouse3
1 Department of Biochemistry and Molecular Biology, University of Chittagong, Chattogram, Bangladesh
2 Biochemistry and Pathogenesis of Microbes – BPM Unit, Laboratory for Health, Omics and Pathway Exploration (HOPE Research), Chattogram, Bangladesh
3 Department of Microbiology, University of Chittagong, Chattogram, Bangladesh
* Corresponding author: Tanim Jabid Hossain; email: tanim.bmb@gmail.com
Fermented and dairy beverages, enriched with probiotics, stand as integral components of Bangladesh's culinary heritage. This article explores the diverse landscape of these beverages, emphasizing their significance as potential reservoirs of probiotic lactic acid bacteria. From the iconic fermented beverage date palm sap to an array of dairy staples like milk, borhani, and laban, each beverage presents a unique microbial profile. Studies isolating strains within these drinks underscore their probiotic potential, exhibiting multifaceted benefits such as antimicrobial efficacy, antioxidant capabilities, a cholesterol-lowering effect, and exopolysaccharide production. In vitro probiotic assessments further unveil the strains' ability to withstand gastric conditions and colonize the gastrointestinal tract. The exploration extends to genomic dimensions, unraveling the genetic basis of promising probiotic strains and offering insights into their mechanisms of action. This includes the identification of genes encoding key bioactive metabolites, antimicrobial peptides, nutraceuticals, and flavor compounds. Importantly, while this research is rooted in the context of Bangladesh's culinary heritage, the implications of probiotic lactic acid bacteria extend globally, enriching our understanding of probiotics' impact on health, offering potential benefits to populations worldwide. However, this burgeoning field faces certain limitations, necessitating further research to bridge gaps in understanding the exact mechanisms for probiotic functionalities, specific health effects, and unexplored probiotic properties. The intricate interplay between the beverages and lactic acid bacteria opens avenues for innovative applications beyond tradition, leveraging the full potential of these probiotic-rich beverages for functional food development, health-focused interventions, and potentially advantageous contributions to food preservation. Importantly, while this research is rooted in Bangladesh's culinary tradition, the implications of probiotics extend globally, enriching our understanding of their health benefits and potentially influencing wellness worldwide.
Keywords: Traditional fermented drink, yogurt-based beverage, probiotic lactic acid bacteria, date palm sap, laban probiotics, honey probiotics, probiotic drink.
Cite: Tanim Jabid Hossain, Md. Sajib Khan, Jannatul Ferdouse (2024) Fermented and dairy beverages of Bangladesh: a rich source of probiotic lactic acid bacteria. Preprint. Available in https://www.researchgate.net/publication/377433819
Info: This is a preprint version; A preprint is a version of a scholarly paper that precedes formal peer review.
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In recent decades, there has been a notable paradigm shift in scientific emphasis, propelling the exploration of the human microbiome to the forefront of health research. The human microbiome, encompassing trillions of microorganisms residing in the gastrointestinal tract, has emerged as a dynamic ecosystem intricately connected to various facets of human health [1]. A pivotal revelation stemming from this exploration is the profound correlation between gut health and overall well-being [2]. It is increasingly evident that the composition and activity of the microbial inhabitants in our digestive system play a pivotal role in influencing not only gastrointestinal health but also exert systemic effects on the entire body [3].
At the core of comprehending the microbiome's impact on health lies the recognition of probiotics as influential agents in shaping the microbiome's delicate balance within our gut [4]. Probiotics, characterized as live microorganisms conferring health benefits when consumed in sufficient quantities, have attracted considerable attention for their potential to positively influence a spectrum of physiological processes. In the era Fourth Industrial Revolution (4IR), the convergence of technological advancements has facilitated a deeper understanding of probiotics through genome and metabolome analysis. This analytical approach involves unraveling and utilizing the genes and bioactive metabolites of probiotic microbes, contributing not only to health but also to industrial advances. By harnessing this knowledge, there is the potential for enhancing sensory properties and nutraceuticals in industries through the strategic application of probiotics to improve food quality and nutrition. These microorganisms, often introduced through fermented foods and dietary supplements, engage in a complex interplay with the existing microbial communities in the gut, contributing to a harmonious and beneficial microbial balance [5]. Their ability to inhibit harmful pathogens, enhance nutrient absorption, and modulate the immune system positions probiotics as powerful tools for optimizing gut health and its cascading effects on our physical and mental well-being [6]. Therefore, understanding the diverse landscape of probiotics and identifying readily available sources holds immense significance. Herein lies the intrigue of Bangladeshi fermented beverages, a dynamic cultural tapestry woven with microbial diversity. These traditional beverages, passed down through generations, offer a fascinating avenue for understanding probiotic potential. Rooted in centuries-old fermentation processes, they nurture distinctive communities of lactic acid bacteria, with each strain contributing to a multitude of beneficial effects. Exploring these microbial populations and their impact on human health promises to expand our knowledge of the probiotic universe. By unraveling the secrets held within these local treasures, we not only celebrate cultural heritage but also contribute to the global understanding of microbiome management and its vital role in shaping human well-being.
In this review, we delve into the intriguing realm of Bangladeshi dairy and fermented beverages, recognizing them as a rich source of probiotic lactic acid bacteria. Through an exploration of these traditional fermented beverages, we aim to elucidate the unique microbial communities they harbor, their potential health benefits, and their contribution to the broader landscape of probiotic research. We specifically focused on studies conducted in Bangladesh using locally collected beverages, ensuring a comprehensive overview of the probiotic landscape in the country. By shedding light on this specific niche within the realm of probiotics, we strive to contribute valuable insights to the evolving discourse on microbial influences on human health.
Probiotics, derived from the Greek "pro bios," meaning "for life," constitute a captivating category of microorganisms renowned for their ability to positively impact host health [7]. Comprising primarily bacteria and yeast, probiotics, when consumed in adequate quantities, play a beneficial role in restoring and maintaining a balanced microbial environment within the gastrointestinal tract [8]. Beyond their influence on gut health, probiotics participate in a wide array of physiological processes, including immune modulation and metabolic regulation [9]. The growing interest in unlocking the therapeutic potential of probiotics underscores their significance in establishing a symbiotic relationship with the human body, with lactic acid bacteria emerging as pivotal contributors in this intricate interplay. The exploration of probiotics, rooted in their etymological significance, is a dynamic journey into understanding their role in promoting overall well-being.
Lactic acid bacteria constitute a diverse group of microorganisms distinguished by their metabolic ability to convert sugars into lactic acid through fermentation [10]. The name "lactic acid bacteria" reflects this characteristic metabolic process, which not only imparts acidity to the surrounding environment but also contributes to the preservation of fermented foods [11]. These bacteria play pivotal roles in fermenting a wide range of foods, including dairy products, pickles, and sauerkraut, influencing taste, texture, and shelf life. The versatility and adaptability of lactic acid bacteria make them indispensable in various industrial applications, ranging from food and beverage production to pharmaceuticals and environmental management [12].
The lactic acid bacteria constitute a significant portion of the probiotic microorganisms, highlighting their significance in promoting human health. Among the major groups of probiotic lactic acid bacteria, Lactobacillus stands out prominently. Lactobacillus species, such as L. acidophilus and L. rhamnosus, are recognized for their resilience in the gastrointestinal tract and their contribution to the fermentation of dairy products [13]. Additionally, other noteworthy species within the Lactobacillus genus include L. plantarum, L. casei, and L. fermentum, each exhibiting unique attributes that contribute to their probiotic potential [14]. Beyond Lactobacillus, another significant genus in the probiotic landscape is Bifidobacterium. Bifidobacterium species, like B. bifidum and B. longum, are renowned for their ability to thrive in the intestinal environment and their positive impact on gut health [15]. These major species of probiotic lactic acid bacteria have become subjects of extensive research to understand their specific characteristics and potential contributions to the intricate balance of the gut microbiota.
Probiotic lactic acid bacteria offer a multitude of benefits, including their positive impact on human health, contribution to nutrition, improvement of food sensorial properties, technological advantages etc. The following section provides a concise exploration of the manifold beneficial effects attributed to probiotic lactic acid bacteria.
Extensively studied for their influence on human health, probiotic lactic acid bacteria, when consumed in adequate amounts, confer several benefits particularly within the gastrointestinal tract. These bacteria play a pivotal role in maintaining a healthy gut microbiota by promoting the growth of beneficial microorganisms and inhibiting the colonization of harmful pathogens [16]. By doing so, they support digestive health and alleviate symptoms associated with gastrointestinal disorders, such as irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD) [17]. Probiotics also aid in the digestion and absorption of nutrients, improve bowel regularity, and alleviate lactose intolerance symptoms. Furthermore, certain strains of probiotics, such as Lactobacillus rhamnosus and Bifidobacterium lactis, have demonstrated immune-modulating properties, reducing the risk of respiratory tract infections, allergic reactions, and certain autoimmune disorders [18].
Probiotic lactic acid bacteria provide nutritional benefits as they contribute to the breakdown of complex carbohydrates, proteins, and fats within the digestive system, thereby enhancing nutrient absorption [19]. For example, these bacteria synthesize and release enzymes, such as lactase, which facilitate the digestion of lactose commonly found in dairy products [20]. This enzymatic activity is particularly beneficial for individuals with lactose intolerance, as it enables them to consume dairy without experiencing discomfort. Additionally, probiotics contribute to the production of essential vitamins, including B vitamins like folate, riboflavin, and vitamin B12, which are important for energy metabolism, nerve function, and the production of red blood cells [21].
The role of probiotics in enhancing food quality is multifaceted, encompassing various aspects of preservation, flavor development, and nutritional enhancement during the fermentation process. Acting as natural preservatives, lactic acid bacteria produce organic acids that inhibit the growth of spoilage microorganisms, effectively extending the shelf life of fermented products without the need for artificial additives [22]. Moreover, the metabolic activities of probiotics contribute to the development of unique flavors, aromas, and textures in fermented foods, thereby diversifying the sensory profile and elevating the overall quality of the products. Additionally, probiotics enhance nutrient accessibility and bioavailability, particularly by aiding in the breakdown of lactose in dairy products [20]. Furthermore, probiotics have the capacity to synthesize various nutraceutical products, further enriching the nutritional value of fermented foods [21]. The versatility of probiotics enables the creation of a wide range of fermented products, catering to diverse consumer preferences and contributing to a broader and more enjoyable culinary experience.
Probiotic lactic acid bacteria, primarily employed as starter cultures in food fermentation, offer benefits that extend beyond enhancing food quality and make significant contributions to industrial and technological domains. These bacteria play a crucial role in the production of various fermented foods, including yogurt, cheese, sauerkraut, and sourdough bread, by initiating and driving the fermentation process, thereby improving the overall quality and safety of these food products [22]. Furthermore, probiotics have spurred technological innovation through their application in the production of probiotic-enriched beverages and functional foods. Their antimicrobial properties, coupled with their ability to enhance nutritional content and create a diverse range of food options, demonstrate their substantial impact on both the food industry and technological advancements [23]. This dual capability not only promotes improved food quality but also underscores the role of probiotics in fostering a synergistic relationship between health, product excellence, and innovation in various industrial applications.
Fermented and dairy beverages comprise a potent source of probiotic lactic acid bacteria, providing a palatable and culturally diverse means of incorporating these beneficial microorganisms into the diet. Kefir, originating from the Caucasus region, is a fermented milk drink that undergoes fermentation through the action of a symbiotic culture of bacteria and yeast (SCOBY) [24]. This process imparts kefir with a rich profile of probiotic microbes, predominantly including species from the Lactobacillus and Bifidobacterium genera [25]. Beyond its probiotic content, kefir is celebrated for its effervescent texture and tangy flavor, making it a popular choice for those seeking a refreshing and probiotic-rich beverage. In addition to dairy-based beverages, there are also fermented plant-based beverages that provide probiotic lactic acid bacteria. Examples include fermented soy milk, coconut milk kefir, and water kefir [26]. These beverages are produced by fermenting plant-based substrates with specific strains of lactic acid bacteria and yeasts, resulting in a range of flavors and textures. Other fermented beverages, such as kombucha and kvass, also contain lactic acid bacteria [27]. Kombucha is a fermented tea beverage made by fermenting sweetened tea with a culture of bacteria and yeast. It typically contains species like Lactobacillus, Acetobacter, and Saccharomyces, which contribute to its beneficial properties. Kvass, a traditional fermented beverage popular in Eastern Europe, is made from fermented grains or bread and often contains lactic acid bacteria, such as Lactobacillus brevis and Lactobacillus fermentum [27].
Similarly, traditional dairy foods such as yogurt play a pivotal role in delivering probiotic lactic acid bacteria to the consumer. Yogurt is produced through the fermentation of milk by lactic acid bacteria, primarily strains of Lactobacillus bulgaricus and Streptococcus thermophiles [28]. These bacteria convert lactose into lactic acid, contributing to the characteristic texture and taste of yogurt. Importantly, the probiotic lactic acid bacteria present in yogurt survive the acidic environment of the stomach and reach the intestines alive, where they exert their beneficial effects on gut health. Other sources of probiotic lactic acid bacteria include certain types of cheese, such as Gouda and cheddar, which undergo a fermentation process that promotes the growth of beneficial bacteria [29]. The widespread consumption of fermented foods and beverages thus presents a harmonious fusion of culinary delight and nutritional benefit, illustrating the diverse ways in which probiotic lactic acid bacteria can be integrated into daily dietary practices.
Fascinatingly, Bangladesh holds a rich heritage of dairy and fermented beverages, featuring age-old recipes that have been cherished and transmitted through generations. Among these beverages, including honey, borhani, laban, lassi, matha, date palm sap, and more, which are esteemed for their delightful flavors and culinary significance, lies an intriguing reservoir of probiotic lactic acid bacteria (Figure 1). Delving into the distinctive microbial communities thriving within these traditional elixirs presents an opportunity to unravel their latent health benefits (Table 1) alongside probiotic and safety profile (Tables 2 and 3), and broaden our comprehension of the probiotic realm. This exploration into the realm of Bangladeshi fermented beverages not only unveils a distinctive niche within the vast probiotic landscape but also holds the promise of enhancing gut health and contributing valuable insights to the overarching understanding of the microbiome's impact on human well-being. The following section provides a detailed list and description of various Bangladeshi fermented beverages, along with the probiotic lactic acid bacteria present in each.
Figure 1: Diversity of traditional beverages of Bangladesh. From the dairy staple milk to the delightful dairy based beverages like borhani, laban, lassi, ghol, and mattha, each beverage carries unique cultural significance, forming an integral part of the culinary heritage. The array extends to plant-based drinks, including sugarcane juice and date palm sap, offering a glimpse into the rich tapestry of flavors and choices that contribute to the vibrant beverage culture of Bangladesh. Beyond their sensory appeal, these beverages also hold the potential to serve as sources of probiotic lactic acid bacteria, offering dual contributions to both cultural practices and potential health benefits.
Table 1. Beneficial properties of lactic acid bacteria isolated from traditional Bangladeshi beverages. The listed strains, isolated from a variety of beverages, demonstrate diverse beneficial properties, including antimicrobial activity against bacterial and fungal pathogens, antioxidant capabilities, and exopolysaccharide (EPS) production, underscoring their potential contributions to the overall health-promoting characteristics of these culturally significant drinks.
Milk, globally recognized as one of the most widely consumed and versatile beverages, boasts significant nutritional value with various health benefits [36]. Derived from mammary glands, this complex fluid serves as a primary source of nourishment for mammalian infants, including humans. Beyond its role as a staple food, milk has garnered attention for its probiotic potential and the presence of beneficial lactic acid bacteria, solidifying its reputation as a functional beverage [37]. Rich in essential nutrients such as proteins, carbohydrates, fats, vitamins, and minerals, milk also contains a diverse array of lactic acid bacteria, known for their probiotic properties. The identification of probiotic lactic acid bacteria in milk underscores its potential as a functional beverage promoting gut health and overall well-being. Ongoing research aims to uncover specific strains and their associated health benefits, seeking to optimize the use of milk as a carrier for probiotics while enhancing its functional properties. This versatile liquid forms the basis for various dairy products integral to many diets, including yogurt, kefir, and cheese [38]. Through fermentation, these dairy products foster the growth of beneficial microorganisms, particularly lactic acid bacteria. The microbial landscape within milk-derived products contributes not only to their distinct flavors and textures but also potentially imparts health benefits. Exploring the microbial composition of milk opens avenues to understand the role of probiotic lactic acid bacteria in the broader context of fermented dairy products, providing insights into their impact on digestive health and overall well-being.
Numerous studies have delved into the realm of probiotic lactic acid bacteria in milk, however this paper narrows its focus to investigations conducted in Bangladesh with the milk samples collected locally. Expectedly, milk, as a widely studied dairy beverage in the country, has been subjected to rigorous analysis to uncover the potential health benefits associated with its lactic acid bacteria content.
In a study by Reuben et al., raw cow milk was scrutinized for lactic acid bacterial strains with probiotic potential [39]. The researchers undertook a comprehensive evaluation encompassing antagonistic activity against pathogens, survivability in simulated gastric conditions, and adherence to ileum epithelial cells. The identified lactic acid bacteria, including Lactobacillus casei, Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus paracasei, demonstrated probiotic attributes, inhibiting various pathogens, survivability in simulated gastric juice, and exhibiting resistance to certain antibiotics. The study suggested these lactic acid bacteria strains as promising candidates for probiotic applications in the food industry.
Similarly, Kamruzzaman et al. explored Lactobacillus isolates in indigenous Bangladeshi raw milk, reporting strains with probiotic potential [30]. The six isolates, identified as Lactobacillus gasseri, Lactobacillus rhamnosus, L. fermentum, Lactobacillus viridescens, Lactobacillus farciminis, and Lactobacillus buchner, demonstrated antimicrobial activity against pathogens, and had tolerance to stomach pH, bile salt, and stress conditions.
In their investigation, Tarannum et al. rather focused on isolating lactic acid bacteria from cow milk capable of exopolysaccharides (EPS) biosynthesis [35]. From 63 isolates, four strains - Lactiplantibacillus sp. ME2b, Lactococcus sp. ME7, Lacticaseibacillus sp. ME17, and Lactobacillus sp. ME27a - demonstrated notable EPS production. The EPS extracts exhibited strong antioxidant activity, antimicrobial potential against both Gram-negative and Gram-positive pathogens, and significant emulsification, anti-inflammatory, and anti-biofilm activities. Additionally, genomic analysis of the prominent strain, ME2b, revealed EPS biosynthesis genes. These results enhance our understanding of EPS properties, opening avenues for innovative applications, particularly in food industry and biotechnology. The findings hold implications for industries seeking sustainable alternatives, as EPSs with bioactive properties can be utilized in novel product and process development. Additionally, the identification of EPS biosynthesis genes sets the stage for future genetic and metabolic engineering to optimize EPS production and tailor their properties for specific applications.
Moving beyond cow's milk, Islam et al. conducted an in-depth investigation into the probiotic potential of lactic acid bacteria isolated from raw goat milk [32]. Their comprehensive study identified fifty strains, primarily belonging to the Lactobacillus genus, demonstrating inhibitory effects against pathogenic microorganisms. Noteworthy findings included the strains' survivability under gastrointestinal conditions and the exhibition of safety aspects alongside valuable technological characteristics. These identified strains emerge as promising candidates for the development of fermented foods. Additionally, Islam et al. extended their study to further explore Lactiplantibacillus plantarum strains Lpb01 and Lpb02. Both strains exhibited commendable effects, encompassing bile salt deconjugation and cholesterol-lowering capabilities [40].
In a separate study by Sarkar et al., Pediococcus acidilactici and Enterococcus faecium, also isolated from raw goat milk, exhibited notable probiotic potential [41]. Their attributes included antagonistic properties, gastrointestinal transit tolerance, and adherence to mucosal epithelial cells. These collective findings underscore the diverse probiotic capabilities present in raw goat milk-derived LAB.
While yogurt made from buffalo milk is prevalent in certain regions, buffalo milk itself has received limited attention regarding probiotic lactic acid bacteria. In a study conducted by Rahman et al., focused on buffalo milk, several strains of lactic acid bacteria (LAB) were isolated and identified [31]. Among these strains were Lactobacillus fermentum, L. casei, L. acidophilus, and Bifidobacterium longum. The isolated strains demonstrated some probiotic properties, such as the ability to tolerate bile salt and NaCl concentrations, as well as exhibiting antimicrobial activity.
The above studies collectively underscore the richness of lactic acid bacteria in various types of milk, presenting a diverse array of strains with probiotic potential. From cow's milk to goat milk and even buffalo milk, these investigations contribute valuable insights into harnessing lactic acid bacteria for probiotic applications in the realm of fermented foods and beyond.
Borhani, a yogurt-based beverage hailing from Bangladesh, is distinguished by its spicy flavor derived from an array of carefully selected spices [42]. While the exact composition can vary based on regional and individual preferences, the key ingredients include yogurt, coriander, mint, and chili, complemented by smaller quantities of pepper, mustard, cumin seeds, rock salt, table salt, and sugar. Borhani's preparation involves fermenting milk with live bacterial cultures from natural yogurt, resulting in a refreshing and potentially probiotic drink with a delightful tang. A longstanding tradition in Bangladeshi households, Borhani is often served post-meals to aid digestion. In recent years, the popularity of borhani has led to commercial production, making it more widely available to consumers. Despite this growth, traditional preparations are still preferred by many, with borhani often being made at home using age-old recipes passed down through generations. Enjoyed by individuals of all ages, borhani has become an integral part of South Asian culinary culture.
The diverse array of ingredients in borhani hints at its potential as a reservoir of various microbial species. In an analysis conducted by Islam et al., which focused on the microbial taxa present in borhani, the composition revealed a significant presence of Lactobacillus, constituting nearly half of the microbiota, underscoring the potential of borhani as a probiotic source (Table 1). Streptococcus was the next predominant genera, accounting for around 20%. Among the fungal genera, Xylaria, Aspergillus, Alternaria, and Candida were prominently identified. In a contrasting approach, Hossain et al. focused on harnessing the probiotic potential of borhani's microbes. They isolated and characterized four promising lactic acid bacteria strains including Limosilactobacillus fermentum LAB-1, Levilactobacillus brevis LAB-5, Weissella confusa LAB-11, and Lactiplantibacillus plantarum (unpublished). Notably, L. fermentum LAB-1 has been extensively studied for its genomic features (cf. below) and EPS production [43], while all three strains demonstrated a broad spectrum of antimicrobial activity against both gram-positive and negative pathogens (refer to Table 1). Despite being a potential opportunistic pathogen, Weissella confusa LAB-11 is also known for its probiotic potential and displayed antibacterial and antifungal properties. Additionally, the EPS from LAB-1 exhibited antimicrobial, antioxidant, anti-biofilm, and anti-inflammatory activities, highlighting borhani's multifaceted health benefits. These findings suggest that borhani, with its rich microbial diversity, holds potential beyond its cultural significance, offering a blend of tradition and health-promoting attributes.
Laban, a cherished fermented dairy beverage, is an integral part of South Asian culinary traditions, enjoyed in countries like Bangladesh, India, Nepal, Pakistan, and Afghanistan. This cultured dairy product undergoes fermentation with lactic acid bacteria, often using a natural starter culture for its distinctive tangy flavor. Fermentation not only shapes Laban's unique taste but also extends its shelf life, potentially cultivating probiotics known for digestive health benefits. Laban varies from a buttermilk-like liquid to a thicker yogurt-like consistency, adapting to regional preferences. Spices or herbs like mint, cumin, or black salt enhance both flavor and health benefits, making Laban a delightful and nutritious choice.
In a recent study, Paul et al. delved into the evaluation of lactic acid bacteria isolated from this laban. Among the 15 lactic acid bacterial isolates initially screened, seven were selected for their antimicrobial activity against bacterial and fungal pathogens. Strikingly, Pediococcus pentosaceus strain L1 and Streptococcus thermophilus strain L3 demonstrated potent antimicrobial effects, paving the way for further probiotic scrutiny. These isolates exhibited robust resistance to gastric conditions, along with aggregation and adhesion capabilities alongside antioxidant activity. Moreover, their technological prowess, including milk coagulation and exopolysaccharide production, suggests their potential for enhancing the quality of dairy products [34].
Mattha, another traditional dairy beverage, occupies a prominent place in South Asian culinary culture, particularly in Bangladesh. The preparation involves blending yogurt with water and incorporating spices such as roasted cumin seeds, black salt, and coriander leaves, sometimes complemented with lemon to enhance its flavor. The mixture is then vigorously churned to achieve a smooth consistency. Mattha is regarded as a cooling beverage, particularly favored during hot and humid weather to combat dehydration and provide relief. It is deeply ingrained in the indigenous culture and consumed during festive occasions, religious celebrations, and social gatherings
In the exploration of mattha, Paul et al. focused on the isolation of potential probiotic lactic acid bacteria [34]. Their selection criteria were centered on the strains' ability to inhibit pathogenic microbes. Among the isolated strains, one notable candidate identified as Streptococcus thermophiles exhibited promising attributes beyond pathogen inhibition. This particular strain exhibited multifaceted benefits, including antioxidant activity, aggregation, and adhesion properties, as well as resistance to low pH, bile salts, and phenol. Importantly, the strain proved non-hemolytic, indicating safety considerations, and displayed some resistance to specific antibiotics.
Date palm sap, also recognized as date palm juice, stands as a revered beverage in Bangladesh, renowned for its taste, nutritional richness and potential health benefits [44]. The sap, extracted from date palm tree (Phoenix dactylifera), reveals a complex composition shaped by the tree's physiology, sapwood and environmental factors. One key contributor to the unique qualities of date palm sap is its diverse sugar content, encompassing diverse types such as glucose, fructose, and sucrose. The presence of these fermentable sugars, particularly glucose and fructose, positions date palm sap as an attractive substrate for microbial activity, especially for lactic acid bacteria and fructophilic lactic acid bacteria. These bacteria, known for their role in fermentation processes, may find a favorable niche in the sap due to the availability of these sugars. Lactic acid bacteria, known for their role in fermentation processes, may find a favorable niche in the sap due to the availability of these sugars. Moreover, the potential involvement of fructophilic lactic acid bacteria, which thrive on fructose-rich substrates, may add an additional layer to the dynamics of sap fermentation. Although specific studies on lactic acid bacteria and fructophilic lactic acid bacteria in date palm sap are limited, the sugar composition remains a pivotal factor influencing microbial interactions during the fermentation of this traditional beverage.
Recently, Hossain et al. reported the first metagenomic analysis to explore the bacterial diversity and community in data palm sap [44]. Employing high-throughput sequencing of the V3-V4 region of the 16S rRNA gene, their study unveiled a complex microbial composition. The major phyla identified were Proteobacteria and Firmicutes, jointly accounting for over 85% of the microbiome. Particularly noteworthy was the higher relative abundance of lactic acid bacteria groups including Leuconostoc and Lactobacillus, suggesting their potential contribution in sap fermentation. Additional bacterial groups such as Zymomonas, Acinetobacter, Fructobacillus, Lactococcus, Pseudomonas, Sphingomonas, Ralstonia, and others were also identified in the samples. Functional predictions indicated a primary association of the sap microbiome with metabolic functions, genetic information processing, environmental information processing, and cellular processes. Proteins predicted to be predominantly associated with membrane transport, amino acid metabolism, and carbohydrate metabolism. Despite the need for further investigation into specific correlations, these findings offer valuable insights into the intricate microbial ecology of date palm sap. Subsequent studies are encouraged to prioritize the isolation of key bacterial species, elucidating their precise contributions to distinct juice characteristics. Simultaneously, investigating their potential probiotic attributes will not only unravel the specific roles of individual bacterial species in the fermentation process but also shed light on their potential health-promoting attributes. These investigations will contribute to a significant understanding of the importance of microbial communities within this traditional beverage.
Honey, a natural sweetener produced by bees from the nectar of flowers, has been consumed for centuries and is renowned for its unique taste and medicinal properties. It is a viscous liquid with varying colors, flavors, and aromas, depending on the floral source from which the bees gather nectar. Honey is composed primarily of sugars, such as glucose and fructose, but it also contains trace amounts of vitamins, minerals, enzymes, and antioxidants. Due to its antimicrobial properties, honey has been used as a traditional remedy for wound healing and cough suppression. Additionally, recent studies have shed light on the presence of probiotic lactic acid bacteria in certain types of honey, further expanding its health benefits.
Honey, while traditionally not classified as a fermented beverage, has been incorporated into this review due to its potential association with probiotic lactic acid bacteria. Recent research has indicated the presence of these beneficial bacteria in certain types of honey. Despite the promise of honey as a source of lactic acid bacteria, information regarding lactic acid bacteria in Bangladeshi honey and their probiotic potential has been limited, with studies predominantly conducted outside Bangladesh, utilizing honey from other geographical regions. A recent study by Ferdouse et al. addressed this gap by comprehensively isolating and characterizing bacterial strains from Bangladeshi natural honey [33]. Their findings highlighted substantial probiotic potential within Bangladeshi honey. Through detailed biochemical characterization and evaluation of antimicrobial effects, the authors selected and identified three strains – two of Pediococcus pentosaceus and one of Apilactobacillus kunkeei – from a total of 25 isolates. These strains exhibited promising health benefits such as antioxidant effects demonstrated by hydroxyl free-radical scavenging activity, alongside initially observed antimicrobial effects. The strains displayed resilience to simulated gastric conditions, exhibiting survival in low pH, bile salts, and phenol. Their adhesion ability and aggregation characteristics, coupled with safety assessments revealing the absence of hemolytic activities and resistance to various antibiotics, collectively suggest that Bangladeshi honey may indeed serve as a valuable source of lactic acid bacteria, particularly P. pentosaceus and A. kunkeei, offering promising probiotic advantages.
Lassi is also a popular dairy beverage and shares similarities with borhani and mattha, as they are all based on yogurt. However, there are slight differences in their preparation. Lassi is made using sweet yogurt, whereas laban and mattha utilize sour yogurt. Moreover, lassi has a sweet taste and is relatively simpler to prepare, typically requiring yogurt, sugar, and occasionally ingredients like pistachio nuts and cinnamon.
Although there is a lack of specific studies on probiotic lactic acid bacteria in lassi, it can be assumed that lassi may contain similar strains found in yogurt. Since lassi is primarily made from yogurt, it is reasonable to expect the presence of beneficial lactic acid bacteria in the beverage. However, further research is necessary to explore and confirm the presence of specific species in lassi and their probiotic properties.
Ghol, also known as “chana water”, is a byproduct usually derived from the cheese manufacturing process. This beverage, particularly renowned in Old Dhaka and the Sirajganj district of Bangladesh, is made by introducing edible acidic substances, such as lemon juice, to milk, leading to the coagulation of milk proteins. The coagulated portion is utilized for cheese-making, while the residual liquid whey forms the foundation for Ghol, to which soda and salt are added. The distinctive taste of Sirajganj's traditional solop’s Ghol, with a century-old tradition, can be attributed to its unique recipe that harmonizes the flavors of yogurt and lemon. While considered to possess significant nutritional value, encompassing all the components found in milk except for casein, the potential presence of lactic acid bacteria with beneficial properties in Bangladeshi Ghol remains a topic that merits future exploration due to the limited studies in this context.
Sugarcane juice, a popular and refreshing beverage, is derived from the pressing of sugarcane stalks to extract its sweet and nutrient-rich liquid. Commonly consumed in tropical regions, the juice is celebrated for its natural sweetness and is often served fresh, sometimes with a hint of lime or ginger to enhance its flavor. Rich in vitamins, minerals, and antioxidants, sugarcane juice is cherished for its potential health benefits, including its role in hydration and providing a quick energy boost. Its sweet and invigorating taste makes it a favorite street-side beverage in many cultures, enjoyed both for its flavor and perceived nutritional value.
There appears to be a lack of research on the probiotic lactic acid bacteria specifically present in sugarcane juice. However, the beverage's high sugar content and plant-based nature can provide a favorable environment for the growth of such beneficial bacteria. Probiotic lactic acid bacteria are known to thrive in environments rich in carbohydrates, and sugarcane juice's natural sugars may serve as a suitable substrate for their growth. Therefore, exploring microbial composition of sugarcane juice could unveil unique strains of lactic acid bacteria with potential probiotic properties. As a non-dairy beverage, the lactic acid bacteria found in sugarcane juice may differ from those in traditional dairy-based drinks, and their potential health benefits could also vary, offering an intriguing avenue for further investigation. The distinctive properties of lactic acid bacteria in sugarcane juice could contribute to the expanding understanding of probiotics in plant-based beverages, paving the way for innovative developments in functional foods.
The utilization of informatics, particularly in the genomic and metagenomics analysis of probiotic lactic acid bacteria in foods and beverages, plays a pivotal role in advancing probiotic research. Metagenomics analysis offers valuable insights into the presence and diversity of lactic acid bacteria within these beverages, illuminating their microbial composition and potential probiotic properties [44,45]. Through culture-independent metagenomics analysis, researchers can identify and classify different lactic acid bacteria species, revealing the richness and abundance of these beneficial microorganisms in traditional drinks. The application of informatics in the functional prediction of the microbiome allows for insights into the potential health benefits associated with these probiotic-rich beverages.
In the age of 4IR, innovative technologies and data-driven approaches empower researchers to harness the full potential of genomics, metagenomics, and metabolomics. Genomic analysis of specific probiotic strains further enhances our understanding of their genetic basis for probiotic functionality [46]. Utilizing whole-genome sequencing and functional genome analysis, researchers can explore the genetic content of these strains, identifying genes and pathways associated with probiotic roles [21]. This analysis unveils the mechanisms underlying their ability to survive the harsh conditions of the gastrointestinal tract, adhere to intestinal surfaces, and exert beneficial effects on the host. By elucidating the genomic basis of these probiotic strains, researchers gain valuable insights into their potential applications in functional food development and health promotion [46].
In addition to genomics and metagenomics, the characterization of metabolites in probiotic lactic acid bacteria has become increasingly significant. Techniques such as high performance liquid chromatography (HPLC), gas chromatography (GC), mass spectrometry (MS), LC-MS, GC-MS etc. are employed in the metabolomics study of these bacteria, providing a comprehensive analysis of their metabolic profiles [47]. These methods enable the identification and quantification of specific metabolites, shedding light on the intricate metabolic pathways within probiotic LAB. By unraveling the metabolomic landscape, researchers can uncover bioactive compounds, understand metabolic interactions, and assess the potential impact of probiotic metabolites on human health. This integrative omics approach, combining genomics, metagenomics, and metabolomics, contributes to a holistic understanding of probiotic lactic acid bacteria and fortifies the foundation for future advancements in functional food development and health-focused applications.
The integration of these advanced technologies into probiotics research allows for a more nuanced exploration of their enormous potential. For instance, in a comprehensive genome-based analysis, Hossain et al. unraveled the myriad beneficial properties encoded in the genome of L. fermentum LAB-1 isolated from borhani [21]. This probiotic strain, exhibiting potent antimicrobial effects against clinical pathogens, was scrutinized for its metabolic, probiotic, fitness, and safety attributes. The genomic investigation unveiled a rich repertoire of genes related to carbohydrate metabolism, including a heterofermentative system for carbon dissimilation. Furthermore, the analysis identified genes associated with key metabolic pathways such as pyruvate oxidation, pentose phosphate, and PRPP biosynthesis. The genome encodes a diverse array of carbohydrate-active enzymes, transporters, peptidases, and uptake systems for peptides and amino acids. Noteworthy traits encompass stress tolerance proteins, restriction-modification, and CRISPR-Cas systems for phage defense, and genes facilitating the biosynthesis of B-group and K vitamins. Additionally, the bacterium demonstrated industrial relevance through the production of flavor compounds, exopolysaccharides, acetoin, and butanediol. Importantly, antimicrobial peptides with high sequence identity to experimentally validated bacteriocins were predicted. Remarkably, the genome analysis indicated the absence of negative traits such as transmissible antibiotic resistance, pathogenicity, or virulence, positioning LAB-1 as a safe and promising probiotic candidate. This in-depth genomic exploration sets the stage for targeted laboratory research, unlocking the full probiotic potential of LAB-1 in diverse applications, including functional foods, biotechnology, and health-related interventions. Building upon the genome analysis, the identification of EPS genes has guided further exploration of LAB-1’s exopolysaccharides, revealing promising bioactive properties, including antioxidant, anti-inflammatory, antagonistic, and biofilm inhibition activities. This integrated approach enhances our understanding of LAB-1's functional capabilities, paving the way for innovative applications in various fields.
Certain limitations and gaps in existing studies on probiotic lactic acid bacteria present opportunities for future research avenues. While some investigations isolated specific bacteria based on defined criteria, others conducted metagenomic analyses without isolating individual strains. Combining both approaches could foster a more comprehensive understanding of the microbial composition, enabling a nuanced exploration of the probiotic potential within these beverages. Moreover, there persists a critical need for further research to unravel the exact mechanisms and specific health effects attributed to these bacteria. Current studies have laid the foundation; yet, comprehensive insights into how these lactic acid bacteria exert their potential impacts on human health are still evolving, warranting continued exploration and investigation. Additionally, certain probiotic properties, such as tumor suppression and immune modulation, remain relatively unexplored in the context of probiotic lactic acid bacteria in Bangladeshi beverages. Future studies should delve into these uncharted territories to uncover additional health benefits associated with the consumption of these traditional drinks.
Another aspect that merits consideration is the role of lactic acid bacteria during different fermentation stages and how they contribute to the overall fermentation process. A comprehensive analysis of the changes in lactic acid bacterial species throughout fermentation could provide valuable insights into the dynamics of these microorganisms and their impact on the final composition of the beverages.
Furthermore, a notable gap exists in in vivo studies, especially those utilizing animal models like mice, in the current body of research. Such studies could offer a more holistic understanding of the physiological effects of probiotic lactic acid bacteria in the context of these beverages, providing a bridge between laboratory findings and potential human health outcomes.
The exploration of fermented and dairy beverages in Bangladesh as sources of probiotic lactic acid bacteria reflects the intersection of cultural richness, microbial diversity, and health. These traditional drinks, from milk to borhani, mattha and laban showcase a myriad of LAB strains, including notable ones like L. plantarum, L. fermentum, and S. thermophilus and others. Hence, beyond their cultural significance, these beverages emerge as potential reservoirs of health-promoting probiotics, offering a dynamic interplay between traditional practices and modern health perspectives. The discovery of robust probiotic properties, such as antimicrobial effects, stress tolerance, and technological capabilities within these LAB strains, propels these beverages into the spotlight of potential therapeutic and nutritional applications. The synergy between natural ingredients and probiotic microorganisms hints at a broader spectrum of health benefits, extending beyond their conventional roles. This dual significance, rooted in cultural heritage and scientific potential, encourages a reevaluation of these beverages as not only carriers of flavor but also as contributors to public health.
However, journey into the probiotic landscape of Bangladeshi beverages also reveals gaps and beckons for future exploration. The precise mechanisms and specific health impacts of these potential probiotic strains remain in the shadows, urging for in-depth investigations. Unexplored beverages, untapped probiotic properties, and the role of lactic acid bacteria during different fermentation stages create exciting avenues for further research. The absence of comprehensive in vivo studies, especially those employing animal models, underscores the need for bridging the gap between laboratory findings and potential human health outcomes.
In essence, while celebrating the current understanding of fermented and dairy beverages in Bangladesh, the journey is an ongoing expedition. The identified probiotic strains not only pay homage to cultural traditions but also beckon scientists to venture deeper into the microbial intricacies of these beverages. The fusion of cultural heritage with scientific curiosity not only enriches Bangladesh's culinary landscape but also hints at untapped potential for advancing public health through these traditional elixirs.
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The authors have no conflicts of interest to declare.
This article does not contain any experiments done with human participants or animals performed by any of the authors.
TJH extends sincere gratitude to family members for their unwavering support throughout the writing process. Their encouragement and adept management of family matters provided the essential freedom, time, and focus required to complete this manuscript, Alhamdulillah.
TJH planned, designed and wrote the manuscript; MSK assisted in manuscript preparation, collected photos and prepared the tables; JF read the manuscript and provided critical comments.
https://www.researchgate.net/publication/77433819
Tanim Jabid Hossain, Md. Sajib Khan, Jannatul Ferdouse (2024) Fermented and dairy beverages of Bangladesh: a rich source of probiotic lactic acid bacteria. Preprint. Available in https://www.researchgate.net/publication/377433819
