Metagenomic Profiling of Bacterial Diversity in Fermented Fish: Utong Ngari

Traditional fermented foods like Ngari play a vital role in food security, nutrition, and the socio-economic wellbeing of indigenous communities in Northeast India. In this study, we used high-throughput 16S rRNA sequencing targeting the V3–V4 variable region to profile the bacterial diversity of Utong Ngari fermented in bamboo trunks and earthen pots. Comparative metagenomic analysis revealed key microbial taxa involved in flavor formation, probiotic potential, and bioactive metabolite production. Functional predictions highlight pathways for organic acids and antimicrobial peptides, supporting the selection of candidate starter cultures for safer, standardized, and value-added fermented fish products.