Microbial diversity, functional attributes, and nutritional proficiency of yogurts produced in Bangladesh
Abstract Bangladeshi yogurt is a creamy, tangy dairy product with culinary significance in Bangladesh, often consumed alone or as a complement to spicy dishes. This study investigates the microbial diversity and nutritional composition in 38 samples, spanning commercial and locally produced varietie...
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| Format: | Article |
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Springer
2025-02-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-025-00274-0 |
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| author | Md. Tanvir Islam M. Shaminur Rahman Susmita Roy Chowdhury Tanay Chakrovarty S. M. Kador Md. Mazharul Islam Khondoker Tanjim Islam Mohammad Imtiaj Uddin Bhuiyan Ovinu Kibria Islam |
| author_facet | Md. Tanvir Islam M. Shaminur Rahman Susmita Roy Chowdhury Tanay Chakrovarty S. M. Kador Md. Mazharul Islam Khondoker Tanjim Islam Mohammad Imtiaj Uddin Bhuiyan Ovinu Kibria Islam |
| author_sort | Md. Tanvir Islam |
| collection | DOAJ |
| description | Abstract Bangladeshi yogurt is a creamy, tangy dairy product with culinary significance in Bangladesh, often consumed alone or as a complement to spicy dishes. This study investigates the microbial diversity and nutritional composition in 38 samples, spanning commercial and locally produced varieties from eight districts. Through 16S rRNA amplicon sequencing, 650 Operational Taxonomic Units (OTUs) were identified: sour yogurt contained 493 OTUs, and sweet yogurt 441 OTUs. Firmicutes were predominant across both yogurt types, with unique appearances of Gracilibacteria, Gemmatimonadetes, and Spirochaetes in sour yogurt, while Euryarchaeota and Lentisphaerae were found only in sweet yogurt. Streptococcus and Lactobacillus emerged as the most abundant genera, with local sour samples presenting lower Firmicutes levels (84.98%) compared to commercial types (> 99.27%). Among the samples, those from Cox's Bazar exhibited the greatest bacterial diversity. Nutritional assessments revealed that branded yogurts were denser in nutrients, especially solids-not-fat (SNF), total solids, and essential minerals like iron and zinc. In contrast, local yogurts contained higher fat and lower sodium, appealing to consumers favoring richer textures with less salt. Increased acidity in local varieties also matched preferences for tangier flavors. Physicochemical analysis identified a negative association between Lactobacillus levels and pH, while higher fat content reduced overall bacterial diversity except for Lactobacillus, which further decreased mineral bioavailability. Carbohydrate metabolism was dominant in both types, with increased amino acid metabolism (11.72%) and xenobiotics biodegradation (3.94%) in sour yogurt. This study underscores the health-promoting properties of Bangladeshi yogurt, highlighting its unique regional microbiological and biochemical characteristics. |
| format | Article |
| id | doaj-art-b8459e6dc35647e18f13e2a746663b18 |
| institution | Kabale University |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-b8459e6dc35647e18f13e2a746663b182025-02-09T12:41:08ZengSpringerDiscover Food2731-42862025-02-015112010.1007/s44187-025-00274-0Microbial diversity, functional attributes, and nutritional proficiency of yogurts produced in BangladeshMd. Tanvir Islam0M. Shaminur Rahman1Susmita Roy Chowdhury2Tanay Chakrovarty3S. M. Kador4Md. Mazharul Islam5Khondoker Tanjim Islam6Mohammad Imtiaj Uddin Bhuiyan7Ovinu Kibria Islam8Department of Microbiology, Jashore University of Science and TechnologyDepartment of Microbiology, Jashore University of Science and TechnologyDepartment of Microbiology, Jashore University of Science and TechnologyDepartment of Microbiology, Jashore University of Science and TechnologyDepartment of Microbiology, Jashore University of Science and TechnologyDepartment of Microbiology, Jashore University of Science and TechnologyDepartment of Microbiology, Jashore University of Science and TechnologyDepartment of Environmental Health Science, University of GeorgiaDepartment of Microbiology, Jashore University of Science and TechnologyAbstract Bangladeshi yogurt is a creamy, tangy dairy product with culinary significance in Bangladesh, often consumed alone or as a complement to spicy dishes. This study investigates the microbial diversity and nutritional composition in 38 samples, spanning commercial and locally produced varieties from eight districts. Through 16S rRNA amplicon sequencing, 650 Operational Taxonomic Units (OTUs) were identified: sour yogurt contained 493 OTUs, and sweet yogurt 441 OTUs. Firmicutes were predominant across both yogurt types, with unique appearances of Gracilibacteria, Gemmatimonadetes, and Spirochaetes in sour yogurt, while Euryarchaeota and Lentisphaerae were found only in sweet yogurt. Streptococcus and Lactobacillus emerged as the most abundant genera, with local sour samples presenting lower Firmicutes levels (84.98%) compared to commercial types (> 99.27%). Among the samples, those from Cox's Bazar exhibited the greatest bacterial diversity. Nutritional assessments revealed that branded yogurts were denser in nutrients, especially solids-not-fat (SNF), total solids, and essential minerals like iron and zinc. In contrast, local yogurts contained higher fat and lower sodium, appealing to consumers favoring richer textures with less salt. Increased acidity in local varieties also matched preferences for tangier flavors. Physicochemical analysis identified a negative association between Lactobacillus levels and pH, while higher fat content reduced overall bacterial diversity except for Lactobacillus, which further decreased mineral bioavailability. Carbohydrate metabolism was dominant in both types, with increased amino acid metabolism (11.72%) and xenobiotics biodegradation (3.94%) in sour yogurt. This study underscores the health-promoting properties of Bangladeshi yogurt, highlighting its unique regional microbiological and biochemical characteristics.https://doi.org/10.1007/s44187-025-00274-0YogurtsMetagenomicsMicrobial diversityFunctional genomicsKEGG pathways |
| spellingShingle | Md. Tanvir Islam M. Shaminur Rahman Susmita Roy Chowdhury Tanay Chakrovarty S. M. Kador Md. Mazharul Islam Khondoker Tanjim Islam Mohammad Imtiaj Uddin Bhuiyan Ovinu Kibria Islam Microbial diversity, functional attributes, and nutritional proficiency of yogurts produced in Bangladesh Discover Food Yogurts Metagenomics Microbial diversity Functional genomics KEGG pathways |
| title | Microbial diversity, functional attributes, and nutritional proficiency of yogurts produced in Bangladesh |
| title_full | Microbial diversity, functional attributes, and nutritional proficiency of yogurts produced in Bangladesh |
| title_fullStr | Microbial diversity, functional attributes, and nutritional proficiency of yogurts produced in Bangladesh |
| title_full_unstemmed | Microbial diversity, functional attributes, and nutritional proficiency of yogurts produced in Bangladesh |
| title_short | Microbial diversity, functional attributes, and nutritional proficiency of yogurts produced in Bangladesh |
| title_sort | microbial diversity functional attributes and nutritional proficiency of yogurts produced in bangladesh |
| topic | Yogurts Metagenomics Microbial diversity Functional genomics KEGG pathways |
| url | https://doi.org/10.1007/s44187-025-00274-0 |
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