Whole Genome Sequencing and Functional Insights into Microbes Associated with Traditional Ethnic Fermented Foods of Northeast India

This study aimed to characterize the genome of microbes, particularly bacteria, isolated from the non-dairy traditional fermented foods of Northeast India. The documentation of its genome aids in preserving the microbial diversity associated with the ethnic food heritage and reveals genetic make-up associated with probiotic properties, fermentation potential, metabolic capabilities, and microbial adaptation to the traditional fermentation environments. These findings may facilitate the sustainable utilization of indigenous microbial resources in local food production, thereby supporting food security, promoting rural development, and adding scientific value to traditional fermentation practices.

本研究旨在对从印度东北部非乳制传统发酵食品中分离得到的微生物（尤以细菌为主）的基因组开展表征分析。对该类微生物基因组的建档与解析，有助于保护与民族食品遗产相关的微生物多样性，并可揭示与益生菌特性、发酵潜力、代谢功能以及微生物对传统发酵环境的适应性相关的遗传构成。本研究成果可推动本土微生物资源在当地食品生产中的可持续利用，进而助力粮食安全保障、促进乡村发展，并为传统发酵工艺赋予科学价值。