Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa

Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa

Traditional fermented foods have been recognized by various communities to be good for health since ancient times. There is a provincial legacy of traditional fermented foods among the ethnic population of North-East India. Fermented bamboo shoots (local name: Tuaither), soybeans (Bekang), and pork...

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Bibliographic Details
Main Authors: Purbajyoti Deka, Gajanan T. Mehetre, Esther Lalnunmawii, Kalidas Upadhyaya, Garima Singh, Abeer Hashem, Al-Bandari Fahad Al-Arjani, Elsayed Fathi Abd_Allah, Bhim Pratap Singh
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Fermentation
Subjects:
traditional fermented foods
metagenomics
bacterial diversity
health benefits
proximate analysis
Online Access:https://www.mdpi.com/2311-5637/7/3/167

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https://www.mdpi.com/2311-5637/7/3/167

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