Exploring the Microbiome of Nappi, a Fermented Fishery Product of Bangladesh

Fish fermented products have a long traditional value in your food habit. Fermented fishery products have huge market demand from our past to present because of its delicious taste and flavor. Fermentation is done with the help of microbial activities which may leads the final product either good or bad for human health. Proper nutritional profile is more or less known but the actual microbial scenario is unrevealed. To explore the actual scenario of microbial activity of fermented fishery product and to conclude how much those products are healthy or not, we choose Nappi ( semi fermented fishery product) which has a wide market demand in Rakhain tribal community and collected samples from five distinct areas. Those samples were passed though DNA extraction, quantification, sequencing and analysis phase to reveal the actual scenario. To assess the association between microbiome diversity and human health, we compared the microbiome of freshly prepared Nappi sample (n=5) and three month stored Nappi sample (n=4) through 16s RNA metagenomics.