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Microbial Community Dynamics in Traditional Fermented Agricultural Products

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Traditional Knowledge & Ethnobotany Research

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Agriculture › Traditional Knowledge & Ethnobotany Research

Microbial Community Dynamics in Traditional Fermented Agricultural Products

This research characterizes the microbial consortia and metabolic pathways in traditionally fermented foods produced through ethnobotanical knowledge, using metagenomics and bioculture techniques. The investigation reveals novel microbial species with probiotic potential and identifies fermentation-driven nutritional bioconversion mechanisms applicable to food preservation and human health.

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📚 Academic: Thesis & PPT assistance included🧪 Tech: Master the protocols hands-on📝 Research > 3 months: Publication co-authorship in a Scopus-indexed journal

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