Bacterial diversity of traditional fermented food, Idli by high thorough-put sequencing.

ABSTRACT: The bacterial composition of naturally fermented Indian food, Idli was studied by high-throughput Illumina amplicon sequencing at different taxonomic levels. Metagenomic investigation revealed fold change with respect to some of the phylotypes in 06^th to 12^th h of fermentation, suggesting the synergistic mode of nutrition. After 12^th h fermentation, bacterial populations were stabilized towards 15^th h fermentation. The bacterial phyla found as Firmicutes, Fusobacteria, Proteobacteria, Actinobacteria, Bacteroidetes and others in various proportions with respective to fermentation time. Among these Firmicutes and Proteobacteria were the predominant bacterial associates in this product. Initially at 0^th h time

SUBMITTER: Kavitake D 

PROVIDER: S-EPMC9525534 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature