2025-07-20
ENA first public
ERC000056
ENA-CHECKLIST
MIU
INSDC center name
public
INSDC status
ERS25272319
SRA accession
Ngari Kharung
Submitter Id
2025-04-08
collection date
pool barb
common name
Traditional fermented foods like Ngari play a vital role in food security, nutrition, and the socio-economic wellbeing of indigenous communities in Northeast India. In this study, we used high-throughput 16S rDNA sequencing targeting the V3�V4 variable region to profile the bacterial diversity of Utong Ngari fermented in bamboo trunks and earthen pots. Comparative metagenomic analysis revealed key microbial taxa involved in flavor formation, probiotic potential, and bioactive metabolite production. Functional predictions highlight pathways for organic acids and antimicrobial peptides, supporting the selection of candidate starter cultures for safer, standardized, and value-added fermented fish products.
description
India
geographic location (country and/or sea)
Puntius sophore
organism
Puntius sophore
scientific_name
Metagenomic Profiling of Bacterial Diversity in Fermented Fish: Ngari (Kharung)
title