Biochemical and microbial profiling establish “Eu” (a traditional fermented beverage of Toto people) as a probiotic health drink

Abstract

Abstract“Eu,” is a traditional millet-based mild alcoholic beverage consumed by the Toto tribe of West Bengal. Eu is prepared through the fermentation of millet with locally groomed starter culture “Moaa.” The study highlighted the overview of the traditional process of Eu preparation along with its molecular and biochemical characterization. Semi-structured interviews were conducted for collecting the ethnobotanical data and the samples. We have also included qualitative assays like acute toxicity, antioxidant, gas chromatography-mass spectrometry (GC-MS), molecular docking, and physiochemical characteristics such as pH and alcohol content. Moreover, metagenomics of the starter culture has been reported. This type of study on Eu has not been done previously. Therefore, it seems to be a pioneer report especially on the metagenomic analysis of Eu. Results revealed that Eu has a very low alcohol content (approximately 1-3%) and a high antioxidant capacity. GC-MS analysis identified thirteen different bioactive compounds. Metagenomics analysis revealed that the Eu has a high source of various beneficial gut microflora. Overall Lactobacillus, Lactococcus, Enterococcus, Leuconostoc, and Pediococcus are dominant genera identified in the starter culture. The present study revealed that the consumption of Eu is safe and has the potential to scavenge reactive oxygen species (ROS). Hence, the commercialization of Eu can be an alternative source of income for the poor endangered Toto tribe.