Metagenomic analysis and the functional profiles of traditional fermented pork fat ‘sa-um’ of Northeast India

Fermented pork fat (sa-um) is traditionally and extensively consumed in Northeast Indian region for several decades. However, no scientific reports are available regarding its nutritional value as well as its potential health risks. The objective of this work was essentially the characterization of...

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Detalles Bibliográficos
Autores principales: De Mandal, Surajit, Singh, Sambanduram Samarjit, Muthukumaran, Rajendra Bose, Thanzami, Kawl, Kumar, Vinod, Kumar, Nachimuthu Senthil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6175732/
https://www.ncbi.nlm.nih.gov/pubmed/30298308
http://dx.doi.org/10.1186/s13568-018-0695-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6175732/
https://www.ncbi.nlm.nih.gov/pubmed/30298308
http://dx.doi.org/10.1186/s13568-018-0695-z

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