Integrative bacterial-metabolite compositional profiling of traditional fermented fish paste (Napham) reveals a core bacterial consortium for differential synthesis of fermentation-derived functional metabolites.

Traditional spontaneously fermented fish products offer a unique blend of flavors, aroma, taste, and texture that have been an integral part of global gastronomy. These products also represent a rich niche of indigenous bacterial species and fermentation-derived functional metabolites. It is important to identify the core bacterial species and their role in the fermentation process and synthesis of functional metabolites. This study presents an integrative profiling of bacterial communities and functional metabolites in Napham, a traditional fermented fish paste widely consumed by the Bodo tribe of Northeast India. Using 16S rRNA gene sequencing coupled with untargeted GC-MS based metabolomics, we characterized the bacterial and metabolite compositions of Napham collected from different geographical locations of Assam. Our results revealed a core bacterial consortium dominated by S. saprophyticus, S. piscifermentans, S. debuckii and L. acidipiscis, which also showed a strong positive correlation with key functional metabolites, including essential amino acids, PUFA, MUFA, and SCFA. Notably, variations in bacterial community structure across the Napham samples were linked to differential metabolite profiles, highlighting the influence of region-specific bacterial diversity on fermentation outcomes. These findings would aid in the development of starter-culture assisted fermented fish product with optimal functional properties on human health and wellness.