Ecological factors that drive microbial communities in culturally diverse fermented foods
Our findings highlight the underexplored diversity of microbial communities in traditional fermented foods and underscore the need to understand the entire microbial communities present in these foods and their functions when evaluating their effect on nutrition and health.
Authors
- Aashish R. Jha (ORCID: https://orcid.org/0000-0003-3227-1086)
- Nan-Hee Ahn
- Anique R. Ahmad (ORCID: https://orcid.org/0000-0001-8052-0644)
- Tsedenia W Denekew
- Rahgavi Poopalarajah
- Lina Utenova
- Arya Gautam
- B. S. Rana
- Nitin N Bhandari
- Yadu S Kunwor
Institutions
- International Centre for Integrated Mountain Development (NP)
- New York University Abu Dhabi (AE)
- Kathmandu University (NP)
- New York University (US)
Publication Details
- Journal
- BMC Microbiology
- Published
- 2025-10-15
- DOI
- https://doi.org/10.1186/s12866-025-04413-6
- Citations
- 3
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 3.49
Funders
- Bill and Melinda Gates Foundation
- New York University Abu Dhabi
- York University