biostudies-literatureUnknown59(10)Kavitake DThe 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^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 <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^th h time Journal of food science and technology3918-3927https://www.ebi.ac.uk/biostudies/studies/S-EPMC9525534biostudies-literatureBacterial diversity of traditional fermented food, <i>Idli</i> by high thorough-put sequencing.PMC9525534Kavitake DSuryavanshi MVShetty PHShouche YKandasamy SDevi PBfalseBacterial diversity of traditional fermented food, <i>Idli</i> by high thorough-put sequencing.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^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 <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^th h time 2022-01-01T00:00:00Z2022 Oct2026-05-09T03:13:55.362Z2025-04-04T23:20:40.498ZS-EPMC95255343619336010.1007/s13197-022-05421-4