Characterization and DNA barcoding of Zambian plant species used as inoculum in the traditional fermentation of Munkoyo; a cereal-based beverage
Abstract Background Munkoyo, a non-alcoholic fermented beverage, is traditionally prepared in Zambia and neighbouring countries using cooked grains and the uncooked roots of wild plant species, collectively called ‘Munkoyo’ plants. The drink, valued for its refreshing taste and nutritional contribut...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-02-01
|
| Series: | BMC Plant Biology |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s12870-024-06031-2 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823862659581214720 |
|---|---|
| author | Mubonda Kalumbilo David Chuba Agripina Banda Eddy J. Smid Sijmen E. Schoustra Gerlinde B. De Deyn |
| author_facet | Mubonda Kalumbilo David Chuba Agripina Banda Eddy J. Smid Sijmen E. Schoustra Gerlinde B. De Deyn |
| author_sort | Mubonda Kalumbilo |
| collection | DOAJ |
| description | Abstract Background Munkoyo, a non-alcoholic fermented beverage, is traditionally prepared in Zambia and neighbouring countries using cooked grains and the uncooked roots of wild plant species, collectively called ‘Munkoyo’ plants. The drink, valued for its refreshing taste and nutritional contribution, is made using roots of several wild plant species resulting in variations in the taste and quality of the beverage. However, comprehensive information on the specific plant species used in different regions of Zambia, as well as their occurrence in terms of habitat and soil type, is missing. This gap limits our understanding of the factors contributing to Munkoyo’s heterogeneity. The present study sought to identify the Zambian plant species used as an inoculum in Munkoyo fermentation and to characterize the soil in which they occur. Results Plant and soil samples were collected from four districts in Zambia known for Munkoyo production. Using morphological taxonomy, three Fabaceae species were identified as commonly used Munkoyo plants: Rhynchosia insignis (O.Hoffm.) R.E.Fr., Rhynchosia heterophylla Hauman, and Eminia holubii (Hemsl.) Taub. Root colour differed among these species, with the Rhynchosia species having yellowish roots and E. holubii having whitish roots. To validate their identification, we evaluated three DNA barcoding markers (matK, rbcL, and ITS2) for species discrimination. All markers showed 100% PCR amplification and sequencing success rates, with ITS2 displaying the highest genetic variability and species-level resolution. Phylogenetic analyses further confirmed ITS2 as the most effective marker. Validation using samples from a fifth district reaffirmed ITS2’s suitability for species-level discrimination. Soil analysis revealed significant associations between soil texture and plant occurrence: R. insignis and E. holubii were prevalent in sandy soils, while R. heterophylla was more prevalent in soils with lower sand content. Conclusions This study identified three common Munkoyo plant species and demonstrated ITS2 as a robust DNA barcode for their identification. It also established the influence of soil texture on the distribution of these plants, contributing to the understanding of Munkoyo production’s biological and environmental determinants. |
| format | Article |
| id | doaj-art-6f17fb576f75422dbbf1addb3bd905ca |
| institution | Kabale University |
| issn | 1471-2229 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Plant Biology |
| spelling | doaj-art-6f17fb576f75422dbbf1addb3bd905ca2025-02-09T12:27:56ZengBMCBMC Plant Biology1471-22292025-02-0125111410.1186/s12870-024-06031-2Characterization and DNA barcoding of Zambian plant species used as inoculum in the traditional fermentation of Munkoyo; a cereal-based beverageMubonda Kalumbilo0David Chuba1Agripina Banda2Eddy J. Smid3Sijmen E. Schoustra4Gerlinde B. De Deyn5Department of Environmental Sciences, Soil Biology Group, Wageningen University and ResearchDepartment of Biological Sciences, School of Natural Sciences, University of ZambiaDepartment of Biological Sciences, School of Natural Sciences, University of ZambiaLaboratory of Food Microbiology, Wageningen University and ResearchLaboratory of Genetics, Wageningen University and ResearchDepartment of Environmental Sciences, Soil Biology Group, Wageningen University and ResearchAbstract Background Munkoyo, a non-alcoholic fermented beverage, is traditionally prepared in Zambia and neighbouring countries using cooked grains and the uncooked roots of wild plant species, collectively called ‘Munkoyo’ plants. The drink, valued for its refreshing taste and nutritional contribution, is made using roots of several wild plant species resulting in variations in the taste and quality of the beverage. However, comprehensive information on the specific plant species used in different regions of Zambia, as well as their occurrence in terms of habitat and soil type, is missing. This gap limits our understanding of the factors contributing to Munkoyo’s heterogeneity. The present study sought to identify the Zambian plant species used as an inoculum in Munkoyo fermentation and to characterize the soil in which they occur. Results Plant and soil samples were collected from four districts in Zambia known for Munkoyo production. Using morphological taxonomy, three Fabaceae species were identified as commonly used Munkoyo plants: Rhynchosia insignis (O.Hoffm.) R.E.Fr., Rhynchosia heterophylla Hauman, and Eminia holubii (Hemsl.) Taub. Root colour differed among these species, with the Rhynchosia species having yellowish roots and E. holubii having whitish roots. To validate their identification, we evaluated three DNA barcoding markers (matK, rbcL, and ITS2) for species discrimination. All markers showed 100% PCR amplification and sequencing success rates, with ITS2 displaying the highest genetic variability and species-level resolution. Phylogenetic analyses further confirmed ITS2 as the most effective marker. Validation using samples from a fifth district reaffirmed ITS2’s suitability for species-level discrimination. Soil analysis revealed significant associations between soil texture and plant occurrence: R. insignis and E. holubii were prevalent in sandy soils, while R. heterophylla was more prevalent in soils with lower sand content. Conclusions This study identified three common Munkoyo plant species and demonstrated ITS2 as a robust DNA barcode for their identification. It also established the influence of soil texture on the distribution of these plants, contributing to the understanding of Munkoyo production’s biological and environmental determinants.https://doi.org/10.1186/s12870-024-06031-2MunkoyorbcLmatKITS2DNA barcodingZambia |
| spellingShingle | Mubonda Kalumbilo David Chuba Agripina Banda Eddy J. Smid Sijmen E. Schoustra Gerlinde B. De Deyn Characterization and DNA barcoding of Zambian plant species used as inoculum in the traditional fermentation of Munkoyo; a cereal-based beverage BMC Plant Biology Munkoyo rbcL matK ITS2 DNA barcoding Zambia |
| title | Characterization and DNA barcoding of Zambian plant species used as inoculum in the traditional fermentation of Munkoyo; a cereal-based beverage |
| title_full | Characterization and DNA barcoding of Zambian plant species used as inoculum in the traditional fermentation of Munkoyo; a cereal-based beverage |
| title_fullStr | Characterization and DNA barcoding of Zambian plant species used as inoculum in the traditional fermentation of Munkoyo; a cereal-based beverage |
| title_full_unstemmed | Characterization and DNA barcoding of Zambian plant species used as inoculum in the traditional fermentation of Munkoyo; a cereal-based beverage |
| title_short | Characterization and DNA barcoding of Zambian plant species used as inoculum in the traditional fermentation of Munkoyo; a cereal-based beverage |
| title_sort | characterization and dna barcoding of zambian plant species used as inoculum in the traditional fermentation of munkoyo a cereal based beverage |
| topic | Munkoyo rbcL matK ITS2 DNA barcoding Zambia |
| url | https://doi.org/10.1186/s12870-024-06031-2 |
| work_keys_str_mv | AT mubondakalumbilo characterizationanddnabarcodingofzambianplantspeciesusedasinoculuminthetraditionalfermentationofmunkoyoacerealbasedbeverage AT davidchuba characterizationanddnabarcodingofzambianplantspeciesusedasinoculuminthetraditionalfermentationofmunkoyoacerealbasedbeverage AT agripinabanda characterizationanddnabarcodingofzambianplantspeciesusedasinoculuminthetraditionalfermentationofmunkoyoacerealbasedbeverage AT eddyjsmid characterizationanddnabarcodingofzambianplantspeciesusedasinoculuminthetraditionalfermentationofmunkoyoacerealbasedbeverage AT sijmeneschoustra characterizationanddnabarcodingofzambianplantspeciesusedasinoculuminthetraditionalfermentationofmunkoyoacerealbasedbeverage AT gerlindebdedeyn characterizationanddnabarcodingofzambianplantspeciesusedasinoculuminthetraditionalfermentationofmunkoyoacerealbasedbeverage |