Additive-induced pH determines bacterial community composition and metabolome in traditional mustard seed fermented products

Additive-induced pH determines bacterial community composition and metabolome in traditional mustard seed fermented products

IntroductionKahudi and Kharoli are unique naturally fermented mustard seed products prepared and consumed in the northeastern region of India. The pre-fermentation processing of mustard seeds (soaking, pan-frying, mixing with alkaline or acidic additives, airtight packaging) renders a stringent ferm...

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Bibliographic Details
Main Authors: Sudipta Sankar Bora, Samim Dullah, Kuntal Kumar Dey, Dibya Jyoti Hazarika, Unmona Sarmah, Darshana Sharma, Gunajit Goswami, Naorem Romen Singh, Madhumita Barooah
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-11-01
Series:Frontiers in Sustainable Food Systems
Subjects:
mustard seed fermentation
LC-MS
amplicon sequencing
microbiota
metabolome
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2022.1006573/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2022.1006573/full

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