ArticleScientific reports2018
Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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26 citing papers in PubMed, 96 citations in OpenAlex.
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- Fermented foods affect the seasonal stability of gut bacteria in an Indian rural population.Nature communications · 2025Article
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- Metagenomic Insights into the Taxonomic and Functional Features of Traditional Fermented Milk Products from Russia.Microorganisms · 2023Article
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- Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk.Foods (Basel, Switzerland) · 2023Article
- Comparative analyses of the bacterial communities present in the spontaneously fermented milk products of Northeast India and West Africa.Frontiers in microbiology · 2023Article
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- Microbial Communities of Artisanal Fermented Milk Products from Russia.Microorganisms · 2022Article
- In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.World journal of microbiology & biotechnology · 2022Article
- Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh.Scientific reports · 2021Article
- Niche-specific adaptation ofMicrobial genomics · 2021Article
- A snapshot study of the microbial community dynamics in naturally fermented cow's milk.Food science & nutrition · 2021Article
- Microbial Diversity and Nutritional Properties of Persian "Yellow Curd" (Microorganisms · 2020Article
- Stochasticity in microbiology: managing unpredictability to reach the Sustainable Development Goals.Microbial biotechnology · 2020Article
- Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study ofNutrients · 2020Article
- Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d'Ivoire.Scientific reports · 2020Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Naturally fermented milk (NFM) products are popular ethnic fermented foods in Arunachal Pradesh and Sikkim states of India. The present study is the first to have documented the bacterial community in 54 samples of NFM products viz. chhurpi, churkam, dahi and gheu/mar by high-throughput Illumina amplicon sequencing. Metagenomic investigation showed that Firmicutes (Streptococcaceae, Lactobacillaceae) and Proteobacteria (Acetobacteraceae) were the two predominant members of the bacterial communities in these products. Lactococcus lactis and Lactobacillus helveticus were the predominant lactic acid bacteria while Acetobacter spp. and Gluconobacter spp. were the predominant acetic acid bacteria present in these products.
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