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Microbial Community Structure at Different Fermentation Stages of Kutajarista, a Herbal Formulation

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Abstract

Kutajarista is an Ayurvedic fermented herbal formulation prescribed for gastrointestinal disorders. This herbal formulation undergoes a gradual fermentative process and takes around 2 months for production. In this study, microbial composition at initial stages of fermentation of Kutajarista was assessed by culture independent 16S rRNA gene clone library approach. Physicochemical changes were also compared at these stages of fermentation. High performance liquid chromatography–mass spectrometry analysis showed that Gallic acid, Ellagic acid, and its derivatives were the major chemical constituents recovered in this process. At 0 day of fermentation, Lactobacillus sp., Acinetobacter sp., Alcaligenes sp., and Methylobacterium sp. were recovered, but were not detected at 8 day of fermentation. Initially, microbial diversity increased after 8 days of fermentation with 11 operational taxonomic units (OTUs), which further decreased to 3 OTUs at 30 day of fermentation. Aeromonas sp., Pseudomonas sp., and Klebsiella sp. dominated till 30 day of fermentation. Predominance of γ- Proteobacteria and presence of gallolyl derivatives at the saturation stage of fermentation implies tannin degrading potential of these microbes. This is the first study to highlight the microbial role in an Ayurvedic herbal product fermentation.

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Acknowledgments

We thank Mr. Prakash N kale and Mrs S bhosale, Ayurveda Rasashala for helping in physicochemical analysis of the Kutajarista. We thank Ms. Tricia Goulding (University of California) and Dr. O.P. Sharma (National Centre for Cell Science) for proof reading of the manuscript and suggestions. We also thank CSIR (Council of Scientific and Industrial Research) India for providing research fellowship to Himanshu Kumar.

Conflict of interest

The authors declare that they have no competing interests.

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Authors and Affiliations

  1. Laboratory No. 3, National Centre for Cell Science, Pune University Campus, Ganeshkhind Road, Pune, 411007, India

    Himanshu Kumar, Prashant Kumar Pandey, M. S. Patole & Y. S. Shouche

  2. Department of Ayurvedic Medicine, University of Pune, Pune, 411007, India

    V. V. Doiphode

  3. Department of Natural Products, National Institute of Pharmaceutical Education and Research (NIPER), Sector-67, S.A.S. Nagar, Mohali, 160062, India

    Sanjay Vir & K. K. Bhutani

Authors
  1. Himanshu Kumar
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  2. Prashant Kumar Pandey
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  3. V. V. Doiphode
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  4. Sanjay Vir
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  5. K. K. Bhutani
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  6. M. S. Patole
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  7. Y. S. Shouche
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Corresponding author

Correspondence to Y. S. Shouche.

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12088_2012_325_MOESM1_ESM.jpg

Online resource 1 HPLC–MS profile of the alkaloid fraction of the samples taken at different days of fermentation. (JPEG 50 kb)

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Kumar, H., Pandey, P.K., Doiphode, V.V. et al. Microbial Community Structure at Different Fermentation Stages of Kutajarista, a Herbal Formulation. Indian J Microbiol 53, 11–17 (2013). https://doi.org/10.1007/s12088-012-0325-4

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  • DOI: https://doi.org/10.1007/s12088-012-0325-4

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