Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (<i>Urutan</i>) from the Household Industry
Fermented <i>urutan</i> is a dry fermented sausage made from a mixture of pork and Balinese spices, traditionally prepared using conventional methods. However, variations in spices and raw materials may affect the bacterial diversity of <i>urutan</i>. This study aimed to reve...
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2024-12-01
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| author | Ida Bagus Agung Yogeswara Ni Wayan Nursini I Gusti Ayu Wita Kusumawati Purwaningtyas Kusumaningsih |
| author_facet | Ida Bagus Agung Yogeswara Ni Wayan Nursini I Gusti Ayu Wita Kusumawati Purwaningtyas Kusumaningsih |
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| description | Fermented <i>urutan</i> is a dry fermented sausage made from a mixture of pork and Balinese spices, traditionally prepared using conventional methods. However, variations in spices and raw materials may affect the bacterial diversity of <i>urutan</i>. This study aimed to reveal the bacterial diversity of <i>urutan</i> from household industries using a metagenomic approach. A bacterial diversity analysis was conducted using Nanopore Sequencing Technology (ONT). Samples were collected from household industries in two regencies: Tabanan and Gianyar. The results show that Bacillota (98%) had the highest abundance in all samples at the phylum level. At the genus level, variations in bacterial composition were observed, with <i>Staphylococcus</i> (8–89%), <i>Weissella</i> (5–32%), and <i>Lactococcus</i> (3–39%) being the most abundant. The richness and diversity of bacterial species were greater in the KH group (Gianyar regency) than in the BRT group (Tabanan regency). A correlation analysis revealed that five genera—<i>Staphylococcus</i>, <i>Lactococcus</i>, <i>Mammalicoccus</i>, <i>Macrococcoides</i>, and <i>Citrobacter</i>—showed a strong correlation with the pH, water activity (aW), and acidity of fermented <i>urutan</i>. These findings provide insights into the bacterial community and could aid in the development of starter cultures to improve the consistency and quality of traditional fermented foods. |
| format | Article |
| id | doaj-art-47edee03f5f14a56873fcaec81f75e9e |
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| language | English |
| publishDate | 2024-12-01 |
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| series | Fermentation |
| spelling | doaj-art-47edee03f5f14a56873fcaec81f75e9e2025-08-20T02:53:29ZengMDPI AGFermentation2311-56372024-12-01101262910.3390/fermentation10120629Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (<i>Urutan</i>) from the Household IndustryIda Bagus Agung Yogeswara0Ni Wayan Nursini1I Gusti Ayu Wita Kusumawati2Purwaningtyas Kusumaningsih3Department of Nutrition, Universitas Dhyana Pura, Jalan Raya Padang Luwih Tegaljaya, Dalung Kuta Utara, Bali 80361, IndonesiaDepartment of Nutrition, Universitas Dhyana Pura, Jalan Raya Padang Luwih Tegaljaya, Dalung Kuta Utara, Bali 80361, IndonesiaDepartment of Nutrition, Universitas Dhyana Pura, Jalan Raya Padang Luwih Tegaljaya, Dalung Kuta Utara, Bali 80361, IndonesiaDepartment of Nutrition, Universitas Dhyana Pura, Jalan Raya Padang Luwih Tegaljaya, Dalung Kuta Utara, Bali 80361, IndonesiaFermented <i>urutan</i> is a dry fermented sausage made from a mixture of pork and Balinese spices, traditionally prepared using conventional methods. However, variations in spices and raw materials may affect the bacterial diversity of <i>urutan</i>. This study aimed to reveal the bacterial diversity of <i>urutan</i> from household industries using a metagenomic approach. A bacterial diversity analysis was conducted using Nanopore Sequencing Technology (ONT). Samples were collected from household industries in two regencies: Tabanan and Gianyar. The results show that Bacillota (98%) had the highest abundance in all samples at the phylum level. At the genus level, variations in bacterial composition were observed, with <i>Staphylococcus</i> (8–89%), <i>Weissella</i> (5–32%), and <i>Lactococcus</i> (3–39%) being the most abundant. The richness and diversity of bacterial species were greater in the KH group (Gianyar regency) than in the BRT group (Tabanan regency). A correlation analysis revealed that five genera—<i>Staphylococcus</i>, <i>Lactococcus</i>, <i>Mammalicoccus</i>, <i>Macrococcoides</i>, and <i>Citrobacter</i>—showed a strong correlation with the pH, water activity (aW), and acidity of fermented <i>urutan</i>. These findings provide insights into the bacterial community and could aid in the development of starter cultures to improve the consistency and quality of traditional fermented foods.https://www.mdpi.com/2311-5637/10/12/629metagenomicsfermented sausagebacterial diversityhousehold industries<i>urutan</i> |
| spellingShingle | Ida Bagus Agung Yogeswara Ni Wayan Nursini I Gusti Ayu Wita Kusumawati Purwaningtyas Kusumaningsih Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (<i>Urutan</i>) from the Household Industry Fermentation metagenomics fermented sausage bacterial diversity household industries <i>urutan</i> |
| title | Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (<i>Urutan</i>) from the Household Industry |
| title_full | Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (<i>Urutan</i>) from the Household Industry |
| title_fullStr | Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (<i>Urutan</i>) from the Household Industry |
| title_full_unstemmed | Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (<i>Urutan</i>) from the Household Industry |
| title_short | Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (<i>Urutan</i>) from the Household Industry |
| title_sort | metagenomic insights into the bacterial diversity of balinese fermented sausage i urutan i from the household industry |
| topic | metagenomics fermented sausage bacterial diversity household industries <i>urutan</i> |
| url | https://www.mdpi.com/2311-5637/10/12/629 |
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