{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T18:36:14Z","timestamp":1792521374115,"version":"4.5.0"},"reference-count":57,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T00:00:00Z","timestamp":1780444800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>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.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>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.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results and discussion<\/jats:title>\n                    <jats:p>\n                      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\n                      <jats:italic>Psychrobacter<\/jats:italic>\n                      and\n                      <jats:italic>Aliivibrio<\/jats:italic>\n                      prevalent in fishes and lactic acid bacteria including\n                      <jats:italic>Levilactobacillus, Paucilactobacillus<\/jats:italic>\n                      and\n                      <jats:italic>Pediococcus<\/jats:italic>\n                      dominant in vegetables. The fungal genera\n                      <jats:italic>Bisifusarium<\/jats:italic>\n                      belonging to Ascomycota and\n                      <jats:italic>Cystobasidium<\/jats:italic>\n                      affiliated to\n                      <jats:italic>Basidiomycota<\/jats:italic>\n                      , were abundant in the fermented fishes and vegetables, respectively. Functional predictions of bacterial and fungal communities revealed enhanced carbohydrate metabolism, biosynthesis pathways related to vitamins, short-chain fatty acids, organic acids, proteolytic enzymes and compounds contributing to organoleptic attributes in these fermented foods. The assessment of microbial communities associated with the traditionally fermented foods of North Bengal revealed the key microbial taxa involved in the fermentation process and their nutritional properties.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fmicb.2026.1850075","type":"journal-article","created":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T06:01:43Z","timestamp":1780466503000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":1,"title":["Distinct bacterial and fungal communities linked to functional potential in fermented fish and vegetables"],"prefix":"10.3389","volume":"17","author":[{"given":"Namrata","family":"Jiya","sequence":"first","affiliation":[{"name":"Microbial Ecology Laboratory, BRIC-National Centre for Cell Science","place":["Pune, India"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shankar Prasad","family":"Sha","sequence":"additional","affiliation":[{"name":"Food Microbiology Laboratory, Department of Botany, Kurseong College, Darjeeling","place":["West Bengal, India"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wormirin","family":"Khudai","sequence":"additional","affiliation":[{"name":"Microbial Ecology Laboratory, BRIC-National Centre for Cell Science","place":["Pune, India"]},{"name":"Regional Centre for Biotechnology, NCR-Biotech Cluster","place":["Faridabad, India"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shretima","family":"Yadav","sequence":"additional","affiliation":[{"name":"Microbial Ecology Laboratory, BRIC-National Centre for Cell Science","place":["Pune, India"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rohit","family":"Sasane","sequence":"additional","affiliation":[{"name":"Microbial Ecology Laboratory, BRIC-National Centre for Cell Science","place":["Pune, India"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sumit Prasad","family":"Sah","sequence":"additional","affiliation":[{"name":"Food Microbiology Laboratory, Department of Botany, Kurseong College, Darjeeling","place":["West Bengal, India"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kriti","family":"Ghatani","sequence":"additional","affiliation":[{"name":"Food Microbiology Laboratory, Department of Food Technology, University of North Bengal","place":["Raja Rammohunpur, India"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Avinash","family":"Sharma","sequence":"additional","affiliation":[{"name":"Microbial Ecology Laboratory, BRIC-National Centre for Cell Science","place":["Pune, India"]},{"name":"Regional Centre for Biotechnology, NCR-Biotech Cluster","place":["Faridabad, India"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,6,3]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"D791","DOI":"10.1093\/nar\/gkad1039","article-title":"The UNITE database for molecular identification and taxonomic communication of fungi and other eukaryotes: sequences, taxa and classifications reconsidered","volume":"52","author":"Abarenkov","year":"2024","journal-title":"Nucleic Acids Res."},{"key":"B2","doi-asserted-by":"publisher","first-page":"7962","DOI":"10.1038\/s41598-020-64819-2","article-title":"The establishment of a fungal consortium in a new winery","volume":"10","author":"Abdo","year":"2020","journal-title":"Sci. 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