{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["59(10)"],"submitter":["Kavitake D"],"pubmed_abstract":["The bacterial composition of naturally fermented Indian food, <i>Idli</i> 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<sup>th</sup> to 12<sup>th</sup> h of fermentation, suggesting the synergistic mode of nutrition. After 12<sup>th</sup> h fermentation, bacterial populations were stabilized towards 15<sup>th</sup> h fermentation. The bacterial phyla found as <i>Firmicutes, Fusobacteria, Proteobacteria, Actinobacteria, Bacteroidetes</i> and others in various proportions with respective to fermentation time. Among these <i>Firmicutes</i> and <i>Proteobacteria</i> were the predominant bacterial associates in this product. Initially at 0<sup>th</sup> h time "],"journal":["Journal of food science and technology"],"pagination":["3918-3927"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9525534"],"repository":["biostudies-literature"],"pubmed_title":["Bacterial diversity of traditional fermented food, <i>Idli</i> by high thorough-put sequencing."],"pmcid":["PMC9525534"],"pubmed_authors":["Kavitake D","Suryavanshi MV","Shetty PH","Shouche Y","Kandasamy S","Devi PB"],"additional_accession":[]},"is_claimable":false,"name":"Bacterial diversity of traditional fermented food, <i>Idli</i> by high thorough-put sequencing.","description":"The bacterial composition of naturally fermented Indian food, <i>Idli</i> 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<sup>th</sup> to 12<sup>th</sup> h of fermentation, suggesting the synergistic mode of nutrition. After 12<sup>th</sup> h fermentation, bacterial populations were stabilized towards 15<sup>th</sup> h fermentation. The bacterial phyla found as <i>Firmicutes, Fusobacteria, Proteobacteria, Actinobacteria, Bacteroidetes</i> and others in various proportions with respective to fermentation time. Among these <i>Firmicutes</i> and <i>Proteobacteria</i> were the predominant bacterial associates in this product. Initially at 0<sup>th</sup> h time ","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Oct","modification":"2026-05-09T03:13:55.362Z","creation":"2025-04-04T23:20:40.498Z"},"accession":"S-EPMC9525534","cross_references":{"pubmed":["36193360"],"doi":["10.1007/s13197-022-05421-4"]}}