The community flies to India. A new publication from the research group led by Prof. Jyoti Prakash Tamang has delved into the study of the microbiome and metabolome associated with ethnic fermented products prepared by the native people of Arunachal Pradesh in India. ‘Grep-chhurpi’, ‘peha’, ‘peron namsing’ and ‘peruñyaan’ are homemade fermented soybean foods.
In the article, information regarding the fermentation microbiomes of these four products was reported on the basis of their functional annotations, metabolites and recovery of metagenome-assembled genomes (MAGs).
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