Metagenomic and metabolomic analyses of bacterial communities in traditional fermented foods of Thailand

The objectives of the studies were to characterize the bacterial diversity, communities, and nutritional composition of popular traditional fermented foods of Thailand including sweet fermented sticky rice, sour salt-fermented mustard green, sour salt-fermented bamboo sprout, sour salt and rice-fermented pork, and sour salt and rice-fermented fish. Bacterial diversity, communities, and gene function prediction were analyzed using and Illumina next generation sequence platform with advances further bioinformatic analyses.

本研究旨在解析泰国热门传统发酵食品的细菌多样性、群落结构及营养组成，所涉食品包括甜发酵糯米饭、酸盐发酵芥菜、酸盐发酵竹笋、酸盐米发酵猪肉以及酸盐米发酵鱼肉。本研究采用Illumina下一代测序平台对细菌多样性、群落结构及基因功能预测开展分析，并辅以进阶生物信息学研究手段。