SAMN47867760
External Id
Assam down town University
INSDC center name
2025-04-10T00:00:00Z
INSDC first public
2025-04-10T06:48:04.768Z
INSDC last update
live
INSDC status
MIMS.me
NCBI submission model
MIGS/MIMS/MIMARKS.food-human_foods
NCBI submission model
MIMS.me.food-human_foods.6.0
NCBI submission package
Fermented_Fish
coll_site_geo_feat
2024-07-28
collection_date
Fish decomposes in a short time. Tribal people of NE India preserve it by preparing different products such as dry fish and hukoti (fermented dry fish paste). It is a traditional fermented dry fish paste. The preferred fish is Puntius spp. The Moran-Motok community of Assam prepares it by keeping clean, dressed fish in an inverted earthen pot/ bamboo cane corcked with straw for 3 to 4 days under soil, allowing for spontaneous fermentation. During fermentation, a fluid is licked from the pot/ cane, which was collected for metagenomic analysis. Metagenomic analysis was also attempted for the edible preserved part (hukoti paste), which didn't pass the quality check, indicating little or no microbial load.
description
Fermented_Fish
env_broad_scale
Sponteneous
env_local_scale
Discarded_Fluid
env_medium
Fermented_Fish
food_product_type
India:Assam
geo_loc_name
NA
ifsac_category
27.59 N 95.56 E
lat_lon
food metagenome
http://purl.obolibrary.org/obo/NCBITaxon_870726
organism
Metagenome of Fluid Released During Fermentation of Fish HUKOTI
title