Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh.
S. M. Rafiqul Islam,Afsana Yeasmin Tanzina,Javed Foysal,Javed Foysal,M. Nazmul Hoque,Meheadi Hasan Rumi,A. M. A. M. Zonaed Siddiki,Alfred Tay,M. Jakir Hossain,Muhammad Abu Bakar,M. Mostafa,Adnan Mannan +11 more
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TLDR
In this article, a high-throughput sequencing of bacterial 16S rRNA gene and fungal internal transcribed spacer (ITS) region was performed to assess the nutritional composition and microbiome diversity in yogurt manufactured in Bangladesh.Abstract:
Yogurt is one of the most frequently consumed dairy products for nutritional benefits. Although yogurt is enriched with probiotics, it is susceptible to spoilage because of the presence of pathogenic microbes. Spoiled yogurt if consumed can cause food-borne diseases. This study aimed to assess the nutritional composition and microbiome diversity in yogurt manufactured in Bangladesh. Microbial diversity was analyzed through high-throughput sequencing of bacterial 16S rRNA gene and fungal internal transcribed spacer (ITS) region. From nutritional analysis, significantly (P < 0.05) higher pH, fat, moisture, total solid and solid-non-fat contents (%) were observed in sweet yogurt. Following the classification of Illumina sequences, 84.86% and 72.14% of reads were assigned to bacterial and fungal genera, respectively, with significantly higher taxonomic richness in sour yogurt prepared from buffalo. A significant difference in bacterial (Ppermanova = 0.001) and fungal (Ppermanova = 0.013) diversity between sweet and sour yogurt was recorded. A total of 76 bacterial and 70 fungal genera were detected across these samples which were mostly represented by Firmicutes (92.89%) and Ascomycota (98%) phyla, respectively. This is the first study that accentuates nutritional profiles and microbiome diversity of Bangladeshi yogurt which are crucial in determining both active and passive health effects of yogurt consumption in individuals.read more
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Monitoring the changes in physicochemical, sensory properties and microbiota of village-type homemade yoghurts along three consecutive back-slopping procedures
TL;DR: In this article , the bacterial diversity and abundance after three consecutive back-slopping practices applied on homemade yoghurts collected from different villages in Konya province of Türkiye was identified via metagenomic analysis.
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Isolation, identification, and characterization of corn-derived antioxidant peptides from corn fermented milk by Limosilactobacillus fermentum
Jue Xu,Ying-Chu Chen,Xiankang Fan,Zi-Gang Shi,Mingzhen Liu,Xiao Qun Zeng,Zhen Wu,Daodong Pan +7 more
TL;DR: In this article , the authors developed antioxidant fermented milk and obtained natural antioxidant peptides from fermented milk by using lactic acid bacteria (LAB) protease system and showed that the peptide content of corn fermented milk prepared with L. fermentum L15 was 0.914 ± 0.009 mg/mL and TAEC of 0.684 µm Trolox equivalent.
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