Length of fermentation time affects microbiome composition and biological activity ofPanchgavya

Abstract

AbstractObjectiveThis study aimed at investigating whether the duration of fermentingPanchgavya(PG) preparation in copper vessel affects its biological activity and microbiome composition.MethodsProphylactic potential of PG against bacterial infection was assessed through anin vivoassay employing the nematode wormCaenorhabditis elegansas a model host. Bacterial diversity of the PG samples was revealed through metagenomic analysis.ResultsDuration of fermentation was found to affect biological activity as well as microbiome composition of the PG samples. PG-samples fermented ≥60 min lost their prophylactic potential, and develop anthelmintic activity. Bacterial phyla whose relative abundance was significantly different between the prophylactic and anthelmintic PG samples were Planctomycetota, Proteabacteria, Bacteroidota, Verrucomicrobiota, Patescibacteria, Acidobacteriota, Chloroflexi, Firmicutes and Campilobacterota.ConclusionThis study validates the prophylactic potential ofPanchgavyaagainst bacterial pathogens, and shows that duration of the fermentation time while preparing PG can have profound effect on its biological activities. Biological activities of PG samples seem to have a correlation with their inherent microbial community. Metagenomic profiling can be an effective tool for standardization of PG formulations.