Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh

Yogurt quality mainly depends on nutritional properties, microbial diversity and purity of starter culture. This study aimed to assess the nutritional composition and microbiome diversity in yogurt. Microbial diversity was analyzed by 16S and 18S rRNA based high-throughput sequencing. Significantly (P<0.05) higher pH, fat, moisture, total solid and solid-non-fat contents (%) were observed in sweet yogurt whereas sour varieties had significantly higher ash and minerals. Metagenomic investigation showed that 44.86% and 55.14% reads were assigned to bacterial and fungal taxa, respectively, with significantly higher taxonomic richness in sour yogurt. A significant difference in bacterial (P permanova =0.001) and fungal (P permanova =0.013) diversity between sweet and sour yogurt was recorded. We detected 76 bacterial and 70 fungal genera across these samples which were mostly represented by Firmicutes (>92%) and Ascomycota (98%) phyla, respectively. Among the detected genera, 36.84% bacterial and 22.86% fungal genera were found in both yogurt types. Our results suggest that Streptococcus (50.82%), Lactobacillus (39.92%), Enterobacter (4.85%), Lactococcus (2.84%) and Aeromonas (0.65%) are the most abundant bacterial genera, while Kluyveromyces (65.75%), Trichosporon (8.21%), Clavispora (7.19%), Candida (6.71%), Iodophanus (2.22%), Apiotrichum (1.94%), and Issatchenkia (1.35%) are the most abundant fungal genera in yogurt metagenomes. This is the first study on nutritional properties and microbiome diversity of Bangladeshi yogurt that would be a benchmark for safe production of quality yogurt by commercial manufacturers.