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<p>Spontaneous fish fermentation is a traditional preservation strategy in North-East India that results in complex biochemical and microbial transformations. However, molecular-level information on several indigenous products, including Hukoti, remains limited. In this study, an exploratory untargeted metabolomic analysis using LC–MS/MS was combined with metagenomic profiling to characterize the chemical and microbial composition of Hukoti, with a specific focus on differences between the fermented solid fish matrix (H1) and the associated fermentation fluid (H2). Untargeted metabolite profiling revealed diverse range of small molecules, including fatty acid derivatives, alkaloids, phenolic compounds, flavonoid glycosides, and terpenoids. Thirty-two metabolites were detected in both H1 and H2, representing a shared chemical fraction, while additional metabolites were detected uniquely in the solid and liquid phases. Metagenomic analysis of H2 revealed a diverse microbial community dominated by anaerobic and amino-acid–fermenting taxa, including members of <i>Peptostreptococcus</i>, <i>Peptoniphilus</i>, <i>Vagococcus</i>, and <i>Erysipelothrix</i>. Overall, this study provides the first integrated metabolomic and metagenomic overview of Hukoti and highlights compositional differences between its solid and liquid fractions. The findings establish a molecular baseline for this traditional fermented fish product and provide a foundation for future quantitative, functional, and safety-oriented investigations.</p>

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Integrated metabolomic and metagenomic characterization of Hukoti, a traditional fermented fish product of North East India

  • 期刊论文

  • 发表日期：

    2026年7月31日

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  • Robinson C. Jose,
  • Dhritimoni Dutta,
  • Seydur Rahman,
  • Minakshi Bhattacharjee,
  • Parijat Hazarika,
  • Madhusmita Bhagawati,
  • Rajeev Sarmah

摘要

Spontaneous fish fermentation is a traditional preservation strategy in North-East India that results in complex biochemical and microbial transformations. However, molecular-level information on several indigenous products, including Hukoti, remains limited. In this study, an exploratory untargeted metabolomic analysis using LC–MS/MS was combined with metagenomic profiling to characterize the chemical and microbial composition of Hukoti, with a specific focus on differences between the fermented solid fish matrix (H1) and the associated fermentation fluid (H2). Untargeted metabolite profiling revealed diverse range of small molecules, including fatty acid derivatives, alkaloids, phenolic compounds, flavonoid glycosides, and terpenoids. Thirty-two metabolites were detected in both H1 and H2, representing a shared chemical fraction, while additional metabolites were detected uniquely in the solid and liquid phases. Metagenomic analysis of H2 revealed a diverse microbial community dominated by anaerobic and amino-acid–fermenting taxa, including members of Peptostreptococcus, Peptoniphilus, Vagococcus, and Erysipelothrix. Overall, this study provides the first integrated metabolomic and metagenomic overview of Hukoti and highlights compositional differences between its solid and liquid fractions. The findings establish a molecular baseline for this traditional fermented fish product and provide a foundation for future quantitative, functional, and safety-oriented investigations.