Microbial diversity, functional attributes, and nutritional proficiency of yogurts produced in Bangladesh

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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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: Springer 2025-02-01
Series:Discover Food
Subjects:
Yogurts
Metagenomics
Microbial diversity
Functional genomics
KEGG pathways
Online Access:https://doi.org/10.1007/s44187-025-00274-0
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