Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India

@article{Sha2017AnalysisOB,
  title={Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India},
  author={Sha Sha and Kunal Jani and Avinash Sharma and Anu Anupma and Pooja Pradhan and Yogesh S. Shouche and Jyoti Prakash Tamang},
  journal={Scientific Reports},
  year={2017},
  volume={7}
}
Marcha and thiat are traditionally prepared amylolytic starters use for production of various ethnic alcoholic beverages in Sikkim and Meghalaya states in India. In the present study we have tried to investigate the bacterial and fungal community composition of marcha and thiat by using high throughput sequencing. Characterization of bacterial community depicts phylum Proteobacteria is the most dominant in both marcha (91.4%) and thiat (53.8%), followed by Firmicutes, and Actinobacteria… 
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