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ORIGINAL RESEARCH article

Front. Microbiol.
Sec. Food Microbiology
Volume 15 - 2024 | doi: 10.3389/fmicb.2024.1410098
This article is part of the Research Topic Innovations in Microbiome Applications for Health-Promoting and Sustainable Food Systems View all 6 articles

Metagenomic Insights into traditional fermentation of rice-based beverages among ethnic tribes in Southern Assam, North East India

Provisionally accepted
Hanna Yumnam Hanna Yumnam 1Parijat Hazarika Parijat Hazarika 2Indu Sharma Indu Sharma 1*
  • 1 Assam University, Silchar, Assam, India
  • 2 Assam Down Town University, Dispur, India

The final, formatted version of the article will be published soon.

    Traditional fermented foods have long been recognized for their numerous health benefits along with their potential to aid in the treatment of gastrointestinal disorders. These fermented foods have been shown to promote gut health and contribute to a longer, healthier life. In this study, high-throughput sequencing using the Illumina MiSeq platform was employed to investigate the microbiome communities of rice-based fermented beverages consumed by ethnic tribes in Southern Assam, namely Zeme Naga, Dimasa Kachari, Hmar, Karbi and Tea tribe. The fermented rice-based beverages were highly predominated by Firmicutes, Bacteroides, Proteobacteria, and Actinobacteria exhibiting the highest relative abundance across all tribes. At genus level, significant abundance of Pediococcus, Lactobacillus, Bacillus, Leuconostoc, Acetobacter, Staphylococcus, Delftia, Erwinia, Klebsiella and Chrysebacterium were found amongst these ethnic tribes. Understanding the fermented food microbiome will help to know the relationships between microbial communities and their effect on health of humans amongst the tribes.Furthermore, the use of these fermented products could provide enhanced health benefits to Southern Assam region of India.

    Keywords: fermented foods, Metagenomic analysis, Ethnic tribes, Microbial Diversity, Illumina

    Received: 31 Mar 2024; Accepted: 05 Aug 2024.

    Copyright: © 2024 Yumnam, Hazarika and Sharma. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Indu Sharma, Assam University, Silchar, 788 011, Assam, India

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