Indonesia's Traditional Fermented Foods
The aim of this study was to study microbial diversity, functional dynamics and potential health benefits of yet underexplored fermented foods indigenous in Indonesia. All fermented products employing a fungi-based starter culture demonstrated notable microbial differences, with the presence of between 65 and 614 predominant bacterial ASVs. The microbial communities were chiefly composed of bacterial taxa from the orders Bacillales and Lactobacillales, alongside fungal taxa belonging to the order Mucorales.