Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and Bhutan.

Kharnaior, Pynhunlang; Tamang, Jyoti Prakash

Kharnaior, Pynhunlang; Tamang, Jyoti Prakash.

Afiliação

Kharnaior P; DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok 737102, Sikkim, India.
Tamang JP; DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok 737102, Sikkim, India. Electronic address: jptamang@cus.ac.in.

Food Res Int ; 140: 110055, 2021 02.

Article em En | MEDLINE | ID: mdl-33648280

Assuntos

Alimentos Fermentados; Micobioma; Aspergillus; Basidiomycota; Butão; Brevibacillus; Corynebacterium; Fermentação; Gammaproteobacteria; Índia; Mucor; Nepal; Pichia; Saccharomycopsis; Glycine max; Thermoactinomyces

Palavras-chave

Bacillus; Bacterial community; Fungal community; High-throughput; Kinema; Natural fermentation; Predictive functionality

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Micobioma / Alimentos Fermentados Tipo de estudo: Prognostic_studies / Risk_factors_studies País/Região como assunto: Asia Idioma: En Revista: Food Res Int Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Índia

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