ArticleScientific reports2017
Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India.
Article in Scientific reports, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Microbial Diversity and Functional Potential of Keem: A Traditional Starter Culture for Alcoholic Beverage-Application of Next-Generation Amplicon and Shotgun Metagenome Sequences.Molecular biotechnology · 2026Article
- Distinct bacterial and fungal communities linked to functional potential in fermented fish and vegetables.Frontiers in microbiology · 2026Article
- Ecological factors that drive microbial communities in culturally diverse fermented foods.BMC microbiology · 2025Article
- Unveiling the microbial communities and metabolic pathways of Keem, a traditional starter culture, through whole-genome sequencing.Scientific reports · 2024Article
- Metagenomic insights into traditional fermentation of rice-based beverages among ethnic tribes in southern Assam, Northeast India.Frontiers in microbiology · 2024Article
- Isolation and Identification of Yeasts in Marcha, a Rice Wine Starter Culture From Nepal.International journal of food science · 2024Article
- Analysis of the bacterial and fungal populations in South African sorghum beer (umqombothi) using full-length 16S rRNA amplicon sequencing.World journal of microbiology & biotechnology · 2023Article
- Fungi Occurrence in Ready-to-Eat Hazelnuts (Frontiers in microbiology · 2022Article
- Revealing Probiotic Potential ofFrontiers in microbiology · 2022Article
- Bacterial communities and their bioremediation capabilities in oil-contaminated agricultural soils.Environmental monitoring and assessment · 2021Article
- Community structure and metabolic potentials of the traditional rice beer starter 'emao'.Scientific reports · 2021Article
- Article
- Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India.Frontiers in microbiology · 2020Article
- Integrative Metagenomics-Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of TraditionalFrontiers in microbiology · 2020Article
- Exploring the microbiota and metabolites of traditional rice beer varieties of Assam and their functionalities.3 Biotech · 2019Article
- Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method.Frontiers in microbiology · 2019Article
- Phenotypic and Genotypic Identification of Bacteria Isolated From Traditionally Prepared Dry Starters of the Eastern Himalayas.Frontiers in microbiology · 2019Article
- Diversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic Beverages.Frontiers in microbiology · 2018Article
- Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS.Frontiers in microbiology · 2018Article
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7 authors.
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Abstract
Marcha and thiat are traditionally prepared amylolytic starters use for production of various ethnic alcoholic beverages in Sikkim and Meghalaya states in India. In the present study we have tried to investigate the bacterial and fungal community composition of marcha and thiat by using high throughput sequencing. Characterization of bacterial community depicts phylum Proteobacteria is the most dominant in both marcha (91.4%) and thiat (53.8%), followed by Firmicutes, and Actinobacteria. Estimates of fungal community composition showed Ascomycota as the dominant phylum. Presence of Zygomycota in marcha distinguishes it from the thiat. The results of NGS analysis revealed dominance of yeasts in marcha whereas molds out numbers in case of thiat. This is the first report on microbial communities of traditionally prepared amylolytic starters of India using high throughput sequencing.
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