Metagenomic analysis and the functional profiles of traditional fermented pork fat 'sa-um' of Northeast India.

ABSTRACT: Fermented pork fat (sa-um) is traditionally and extensively consumed in Northeast Indian region for several decades. However, no scientific reports are available regarding its nutritional value as well as its potential health risks. The objective of this work was essentially the characterization of sa-um using a polyphasic approach, viz., physicochemical, electrospray ionization-mass spectrometry (ESI⁺-MS) and metagenomic analysis in order to gain an understanding of the nutrient contents and microbial population diversity. On a dry weight basis, about 91% fat, 2% carbohydrate and 0.70% protein were present. ESI⁺-MS analysis of sa-um revealed the presence of various polar and neutral lipids corresponding to monoacylglyceride, diacylglyceride and triacylglyceride speci

SUBMITTER: De Mandal S 

PROVIDER: S-EPMC6175732 | biostudies-literature | 2018 Oct

REPOSITORIES: biostudies-literature