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...
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 |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-08-01
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Series: | Fermentation |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5637/7/3/167 |
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