Evidence map›Paper›PMID 42317759›Full record

ArticleFrontiers in microbiology2026

Distinct bacterial and fungal communities linked to functional potential in fermented fish and vegetables.

Namrata Jiya, Shankar Prasad Sha, Wormirin Khudai, Shretima Yadav, Rohit Sasane, Sumit Prasad Sah, Kriti Ghatani, Avinash Sharma

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Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

What it found

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

8 authors.

Namrata Jiya *Microbial Ecology Laboratory, BRIC-National Centre for Cell Science, Pune, India.
Shankar Prasad Sha *Food Microbiology Laboratory, Department of Botany, Kurseong College, Darjeeling, West Bengal, India.
Wormirin KhudaiMicrobial Ecology Laboratory, BRIC-National Centre for Cell Science, Pune, India.
Shretima YadavMicrobial Ecology Laboratory, BRIC-National Centre for Cell Science, Pune, India.
Rohit SasaneMicrobial Ecology Laboratory, BRIC-National Centre for Cell Science, Pune, India.
Sumit Prasad SahFood Microbiology Laboratory, Department of Botany, Kurseong College, Darjeeling, West Bengal, India.
Kriti GhataniFood Microbiology Laboratory, Department of Food Technology, University of North Bengal, Raja Rammohunpur, India.
Avinash SharmaMicrobial Ecology Laboratory, BRIC-National Centre for Cell Science, Pune, India.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Introduction: Traditional fermented foods constitute a vital component of ethnic community diets; consequently, characterizing their specific food microbiome is essential for elucidating their nutritional, functional and health related attributes. Methods: In this study, targeted metagenomics was employed to investigate the bacterial and fungal compositions of fermented fish and vegetables from North Bengal, India. The functional predictions of the fermented food microbiomes was performed using PICRUSt2. Results and discussion: High throughput sequencing of 16S rRNA and ITS genes revealed substantial differences in the diversity indices amongst the fermented fishes and vegetables. Fish samples were dominated by Pseudomonadota (23.05%), whereas vegetables were enriched in Bacillota (32.17%), with

Indexed as

fermented foodsfunctional potentiallactic acid bacteriamicrobiomemycobiometargeted metagenomics

Identifiers

PMID42317759
PMCPMC13272493

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