Metagenomic and metabolomic analyses of bacterial communities in traditional fermented foods of Thailand
The objectives of the studies were to characterize the bacterial diversity, communities, and nutritional composition of popular traditional fermented foods of Thailand including sweet fermented sticky rice, sour salt-fermented mustard green, sour salt-fermented bamboo sprout, sour salt and rice-fermented pork, and sour salt and rice-fermented fish. Bacterial diversity, communities, and gene function prediction were analyzed using and Illumina next generation sequence platform with advances further bioinformatic analyses.