Yumnam Hanna, Hazarika Parijat, Sharma Indu
Department of Microbiology, Faculty of Science, Assam University, Silchar, India.
Programme of Microbiology, Faculty of Science, Assam down town University, Guwahati, India.
Front Microbiol. 2024 Sep 11;15:1410098. doi: 10.3389/fmicb.2024.1410098. eCollection 2024.
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.
The 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 tribes.
The fermented rice-based beverages were highly predominated by , and exhibiting the highest relative abundance across all tribes. At genus level, significant abundance of and 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.
传统发酵食品长期以来因其诸多健康益处以及有助于治疗胃肠道疾病的潜力而受到认可。这些发酵食品已被证明能促进肠道健康，并有助于延长健康寿命。
采用Illumina MiSeq平台的高通量测序技术，对阿萨姆邦南部的泽梅那加、迪马萨卡查里、赫马尔、卡尔比和茶部落食用的米基发酵饮料的微生物群落进行研究。
以米为原料的发酵饮料在所有部落中均以 、 为主，相对丰度最高。在属水平上，在这些民族部落中发现了大量的 和 。
了解发酵食品微生物群将有助于了解部落中微生物群落之间的关系及其对人类健康的影响。此外，使用这些发酵产品可以为印度阿萨姆邦南部地区带来更多健康益处。
