Insights into the Microbial Diversity, Functional Attributes, and Nutritional Proficiency of Yogurts Cultivated in Bangladesh

Insights into the Microbial Diversity, Functional Attributes, and Nutritional Proficiency of Yogurts Cultivated in Bangladesh | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Insights into the Microbial Diversity, Functional Attributes, and Nutritional Proficiency of Yogurts Cultivated in Bangladesh M. Shaminur Rahman, Susmita Roy Chowdhury, Tanay Chakrovarty, and 6 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-3974848/v2 This work is licensed under a CC BY 4.0 License Status: Posted Version 2 posted You are reading this latest preprint version Show more versions Abstract Yogurt, a popular fermented food, relies on fermenting microorganisms, physicochemical parameters, and contaminants for its health benefits and shelf life. This study investigated sour and sweet yogurts in Bangladesh, analyzing 38 samples using standard methods like AOAC for proximate analysis, AAS for mineral determination, and Illumina sequencing for metagenomic analysis. Sweet yogurts had higher pH, fat, moisture, total solids (TS), solid-not-fat (SNF) content, and Streptococcus spp. Sour yogurts contained more moisture, ash, and minerals (Zn, Na, Ca, and Mg), and Lactobacillus spp. Sour yogurts showed greater bacterial diversity, including probiotics and potential pathogens like Enterobacter, Lactococcus, Aeromonas , and Acinetobacter . Commercial brands had more probiotic strains than local ones. Ash content positively correlated with Ca levels. Other bacterial genera, except Lactobacillus, correlated positively with each other, with fat content negatively affecting them. Hafnia presence in yogurt positively impacted mineral bioavailability. Nutritional values varied, with sour yogurts having higher values and bacterial diversity. Pathway analysis revealed sour yogurts' association with bacterial chemotaxis, peptidoglycan biosynthesis, and Vancomycin resistance, while sweet yogurts showed beta-lactam resistance. This underscores the nutritional and microbiological advantages of sour yogurts, guiding production and consumption choices for better health. Biological sciences/Microbiology Biological sciences/Molecular biology Yoghurts Metagenomics Functional genomics Microbial diversity Antimicrobial resistance Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8 Full Text Additional Declarations The authors declare no competing interests. Table 1 is available in the supplementary files section. Supplementary Files SupplementaryData1.xlsx Supplementary Data 1: Raw Data providing information on microbial abundance, percentages of microbial presence on each sample, Genus and Phylum level Abundance of Organism and Quality Reports of Sequence Files. SupplementaryData2.xlsx Supplementary Data 2: Physicochemical Properties of Samples along with Sample Metadata. SupplementaryData3.xlsx Supplementary Data 3: KEGG Pathway Abundance Data and Metadata Regarding the Samples. Table1.docx Table: 1 Study design and data source of this analysis. Detailed information about each sample have been provided in the table. Cite Share Download PDF Status: Posted Version 2 posted You are reading this latest preprint version Show more versions Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-3974848","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":276975852,"identity":"25c6d6a9-2f00-42d3-bf8e-de2524592e4c","order_by":0,"name":"M. Shaminur Rahman","email":"","orcid":"","institution":"Jashore University of Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"M.","middleName":"Shaminur","lastName":"Rahman","suffix":""},{"id":276975853,"identity":"dfda8cb0-3a8d-46bc-a5fd-fd1c7d56157f","order_by":1,"name":"Susmita Roy Chowdhury","email":"","orcid":"","institution":"Jashore University of Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Susmita","middleName":"Roy","lastName":"Chowdhury","suffix":""},{"id":276975854,"identity":"afacbe35-a693-4c51-ad71-33db0a43bf63","order_by":2,"name":"Tanay Chakrovarty","email":"","orcid":"","institution":"Jashore University of Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Tanay","middleName":"","lastName":"Chakrovarty","suffix":""},{"id":276975855,"identity":"1b53b329-694a-4712-93c1-ee0deff2c0a5","order_by":3,"name":"S. M. Kador","email":"","orcid":"","institution":"Jashore University of Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"S.","middleName":"M.","lastName":"Kador","suffix":""},{"id":303895794,"identity":"3267b928-13fd-4636-a324-5221a26d7219","order_by":4,"name":"Md. Mazharul Islam","email":"","orcid":"","institution":"Jashore University of Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Md.","middleName":"Mazharul","lastName":"Islam","suffix":""},{"id":276975856,"identity":"f089acb8-c9a6-4696-8659-62593a661851","order_by":5,"name":"Khondoker Tanjim Islam","email":"","orcid":"","institution":"Jashore University of Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Khondoker","middleName":"Tanjim","lastName":"Islam","suffix":""},{"id":276975857,"identity":"4993cabe-0cd9-4aaa-b093-2c764c5985eb","order_by":6,"name":"Mohammad Imtiaj Uddin Bhuiyan","email":"","orcid":"","institution":"University of Georgia","correspondingAuthor":false,"prefix":"","firstName":"Mohammad","middleName":"Imtiaj Uddin","lastName":"Bhuiyan","suffix":""},{"id":276975858,"identity":"f18c0885-fada-4f25-8655-743b244ef756","order_by":7,"name":"Md. Tanvir Islam","email":"","orcid":"","institution":"Jashore University of Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Md.","middleName":"Tanvir","lastName":"Islam","suffix":""},{"id":276975859,"identity":"b243520d-3ccb-464b-aaab-02f1a5dd3d02","order_by":8,"name":"Ovinu Kibria Islam","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAxUlEQVRIiWNgGAWjYFACxgYGhgo2CJuHgSGB4QBRWs4AtbARrwWkq42BBC38Esltj3nn8SXOn9/A+OBtG0MeHyEtkjMS2415t7ElbjjGwGw4t42hWJKQFoMzB9ukwVrYGNikedsYEjcQp2UOW+L8Ngb238RpOd4I1NLAlthwjIGNmSgtku2NbZJzjrEZbziW2Cw555wEYb/wM7M/k3hTc0x2fvPhgx/elNkQDjEoOMYAiVMGCeLUA0EN0SpHwSgYBaNgBAIASOA/mVZ3UcwAAAAASUVORK5CYII=","orcid":"","institution":"Jashore University of Science and Technology","correspondingAuthor":true,"prefix":"","firstName":"Ovinu","middleName":"Kibria","lastName":"Islam","suffix":""}],"badges":[],"createdAt":"2024-02-21 07:44:43","currentVersionCode":2,"declarations":{"humanSubjects":false,"vertebrateSubjects":false,"conflictsOfInterestStatement":false,"humanSubjectEthicalGuidelines":false,"humanSubjectConsent":false,"humanSubjectClinicalTrial":false,"humanSubjectCaseReport":false,"vertebrateSubjectEthicalGuidelines":false},"doi":"10.21203/rs.3.rs-3974848/v2","doiUrl":"https://doi.org/10.21203/rs.3.rs-3974848/v2","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":57801031,"identity":"bda662d9-cc10-481a-a832-d32a6191344d","added_by":"auto","created_at":"2024-06-05 22:09:42","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":695292,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eMap showing the different geographical locations of sampling sites in Bangladesh.\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSamples collected from 8 different regions across the country summing up a total of 38 sweet and sour yoghurt (Image source: https://d-maps.com/).\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-3974848/v2/aa933880aa8a45d4a81803b7.png"},{"id":57800737,"identity":"9e8c62df-4173-4caa-9ce0-31a983e8a043","added_by":"auto","created_at":"2024-06-05 21:53:42","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":1389354,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eThe box plot illustrates the top twenty-five bacterial genera with different sampling criteria.\u003c/strong\u003e Taste-A involves a comparison at the genus level between sour and sweet yogurt (A), whereas Taste-B represents a comparison at the genus level between Commercial and Local (sour and sweet) yogurt (B). Brand-A (C) and Brand-B (D) represent the comparison among Commercial and Local brands along with their regions, respectively. The diversity for each genus is plotted on boxplots and comparisons are made with pairwise Wilcoxon test rank sum tests. Significance level (p-value) 0.001, 0.01, 0.05, and 0.1 are represented by the symbols \"***\", \"**\", \"*\", and \"n.s\", respectively.\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-3974848/v2/e03db4bf87230dee63fc25b1.png"},{"id":57801498,"identity":"c8bfc842-d2b9-4ead-9219-57a6a1d74645","added_by":"auto","created_at":"2024-06-05 22:17:42","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":129657,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eThe taxonomic profiling of bacteria at the genus level in several samples taken from different regions of Bangladesh.\u003c/strong\u003e The stacked bar graphs display the relative abundance and dispersion of the 5 most abundant bacterial genera, arranged in ascending order of their proportions. \u0026lt; 0.01% identifies the uncommon taxa with the median relative abundance in each category.\u003c/p\u003e","description":"","filename":"3.png","url":"https://assets-eu.researchsquare.com/files/rs-3974848/v2/f0b18d4c45a2c2fc77bf6dce.png"},{"id":57801033,"identity":"db63b6e8-b067-4cad-9ab9-7f6a56414106","added_by":"auto","created_at":"2024-06-05 22:09:43","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":704502,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eComparative analysis of microbial alpha diversity measurement across several sample categories.\u003c/strong\u003e Bacteriome diversity, (A) within sour and sweet yogurt samples defined as Taste-A; (B) commercial sweet, commercial sour, local sweet, and local sour yogurt samples defined as Taste-B; (C) commercial and local brands of yogurt samples defined as Brand-A; (D) commercial and area specific local brands of yogurt samples defined as Brand-B; measured by the indices: Observed, Chao1, Shannon, Simpson, InvSimpson and Fisher indices. X-axis represents the yogurt groups and the alpha diversity measure is shown on Y-axis. Pairwise Wilcoxon sum rank test and boxplot were applied to plot and compare diversity. Significance level (p-value) 0.001, 0.01, 0.05, and 0.1 are represented by the symbols \"***\", \"**\", \"*\" and \"n.s\" respectively.\u003c/p\u003e","description":"","filename":"4.png","url":"https://assets-eu.researchsquare.com/files/rs-3974848/v2/dbac80defa051e6a695b69ac.png"},{"id":57800744,"identity":"b28e581c-ebac-4843-9b39-70dc4389b3bd","added_by":"auto","created_at":"2024-06-05 21:53:43","extension":"png","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":692112,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eThe various groups are segregated based on the beta diversity measure.\u003c/strong\u003eThe various colors correspond to the assigned samples from distinct sources. Principal coordinate analysis (PCoA) was conducted by applying Bray distance metrics between samples. Beta diversity in bacterial component of the yogurt microbiomes segregated yogurt samples according to (A) two different tastes (Taste-A); (B) commercial and local (sour and sweet) brands (Taste-B); (C) commercial and local brands (Brand-A); (D) commercial brands and seven different local brands (Brand-B). PERMANOVA was executed using 999 permutations to establish the significance (p-value) of differences between the groups.\u003c/p\u003e","description":"","filename":"5.png","url":"https://assets-eu.researchsquare.com/files/rs-3974848/v2/909b8cd009356f594bbfa87a.png"},{"id":57800839,"identity":"159c91fb-5406-475f-9f68-30e8be5dca58","added_by":"auto","created_at":"2024-06-05 22:01:43","extension":"png","order_by":6,"title":"Figure 6","display":"","copyAsset":false,"role":"figure","size":1771154,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003ePairwise Spearman’s correlation between bacterial genera and physicochemical parameters.\u003c/strong\u003eThe circular points within the plot represent the correlation of 19 bacterial genera with the physicochemical parameters (pH, Fat, Moisture, TS, SNF, Ash, Fe, Zn, Cu, Na, K, Ca and Mg) tested in yogurt samples. The color of the points indicates whether the correlation is positive (violet) or negative (orange). The size of the points is proportional to the strength of the correlation. The numbers within the points represent the Spearman’s correlation coefficient (rho). Significance level (p-value) 0.001, 0.01, 0.05, and 0.1 are represented by the symbols \"***\", \"**\", \"*\", and \"n.s\", respectively.\u003c/p\u003e","description":"","filename":"6.png","url":"https://assets-eu.researchsquare.com/files/rs-3974848/v2/931f048d369e3250b252b7d0.png"},{"id":57800746,"identity":"49f14929-086a-4df2-a7ba-7b60d668b2e1","added_by":"auto","created_at":"2024-06-05 21:53:43","extension":"jpg","order_by":7,"title":"Figure 7","display":"","copyAsset":false,"role":"figure","size":1530175,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eFunctional Genomic Analysis of Microbiota through KEGG Orthology.\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eDistinct microbial compositions in sour and sweet yoghurts show significant differences in KEGG Orthology pathways, notably in lipoarabinomannan biosynthesis, beta-Alanine metabolism, and galactose metabolism. Sour yoghurts exhibit heightened representation of pathways like bacterial chemotaxis, peptidoglycan biosynthesis, and base excision repair compared to sweet yoghurts.\u003c/p\u003e","description":"","filename":"Fig.7.jpg","url":"https://assets-eu.researchsquare.com/files/rs-3974848/v2/bc1699a260d7ee5e5515f69b.jpg"},{"id":57800840,"identity":"b1ab9dc1-5fcb-488c-b8d9-0dc5f5dcd44d","added_by":"auto","created_at":"2024-06-05 22:01:43","extension":"jpg","order_by":8,"title":"Figure 8","display":"","copyAsset":false,"role":"figure","size":185828,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eInvestigation of Pathways Linked to Antimicrobial Resistance.\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003ePathways linked to antibiotic resistance, particularly Vancomycin resistance, showed notable distinctions between sweet and sour yoghurts. While Beta-lactam resistance was more prevalent in sour yoghurt microbiota, cationic antimicrobial peptide resistance was higher in sweet yoghurt microbiota, although not statistically significant.\u003c/p\u003e","description":"","filename":"Fig.8.jpg","url":"https://assets-eu.researchsquare.com/files/rs-3974848/v2/07222c7e2892c35f6e27b585.jpg"},{"id":57801971,"identity":"7c548a4d-2049-4a3c-8cce-be18cca54582","added_by":"auto","created_at":"2024-06-05 22:25:47","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":3519177,"visible":true,"origin":"","legend":"","description":"","filename":"Manscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-3974848/v2_covered_1a96d8d4-46b7-40a6-b839-8d767e7c300d.pdf"},{"id":57800742,"identity":"855afeb4-6f04-4084-a2d8-02c3373d15b7","added_by":"auto","created_at":"2024-06-05 21:53:43","extension":"xlsx","order_by":1,"title":"","display":"","copyAsset":false,"role":"supplement","size":307723,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eSupplementary Data 1:\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eRaw Data providing information on microbial abundance, percentages of microbial presence on each sample, Genus and Phylum level Abundance of Organism and Quality Reports of Sequence Files.\u003c/p\u003e","description":"","filename":"SupplementaryData1.xlsx","url":"https://assets-eu.researchsquare.com/files/rs-3974848/v2/b3e265af46b0da27aaf0b010.xlsx"},{"id":57800741,"identity":"40928a56-a42a-4fcb-a3c3-97c06a0973a8","added_by":"auto","created_at":"2024-06-05 21:53:42","extension":"xlsx","order_by":2,"title":"","display":"","copyAsset":false,"role":"supplement","size":16745,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eSupplementary Data 2:\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003ePhysicochemical Properties of Samples along with Sample Metadata.\u003c/p\u003e","description":"","filename":"SupplementaryData2.xlsx","url":"https://assets-eu.researchsquare.com/files/rs-3974848/v2/883beb86e543e37649899ba2.xlsx"},{"id":57800836,"identity":"4b269c34-9dbf-4712-9157-998baeb39640","added_by":"auto","created_at":"2024-06-05 22:01:42","extension":"xlsx","order_by":3,"title":"","display":"","copyAsset":false,"role":"supplement","size":48903,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eSupplementary Data 3:\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eKEGG Pathway Abundance Data and Metadata Regarding the Samples.\u003c/p\u003e","description":"","filename":"SupplementaryData3.xlsx","url":"https://assets-eu.researchsquare.com/files/rs-3974848/v2/0231fb36f61e607f04a69cd2.xlsx"},{"id":57800747,"identity":"0f00d519-a895-410b-96f1-bee6849ad456","added_by":"auto","created_at":"2024-06-05 21:53:43","extension":"docx","order_by":4,"title":"","display":"","copyAsset":false,"role":"supplement","size":25089,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eTable: 1\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eStudy design and data source of this analysis. Detailed information about each sample have been provided in the table.\u003c/p\u003e","description":"","filename":"Table1.docx","url":"https://assets-eu.researchsquare.com/files/rs-3974848/v2/a46c7964470fa1f69425fd0d.docx"}],"financialInterests":"\u003cp\u003eThe authors declare no competing interests.\u003c/p\u003e\n\u003cp\u003eTable 1 is available in the supplementary files section.\u003c/p\u003e","formattedTitle":"\u003cp\u003e\u003cstrong\u003eInsights into the Microbial Diversity, Functional Attributes, and Nutritional Proficiency of Yogurts Cultivated in Bangladesh\u003c/strong\u003e\u003c/p\u003e","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Yoghurts, Metagenomics, Functional genomics, Microbial diversity, Antimicrobial resistance","lastPublishedDoi":"10.21203/rs.3.rs-3974848/v2","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-3974848/v2","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eYogurt, a popular fermented food, relies on fermenting microorganisms, physicochemical parameters, and contaminants for its health benefits and shelf life. This study investigated sour and sweet yogurts in Bangladesh, analyzing 38 samples using standard methods like AOAC for proximate analysis, AAS for mineral determination, and Illumina sequencing for metagenomic analysis. Sweet yogurts had higher pH, fat, moisture, total solids (TS), solid-not-fat (SNF) content, and \u003cem\u003eStreptococcus\u003c/em\u003e spp. Sour yogurts contained more moisture, ash, and minerals (Zn, Na, Ca, and Mg), and \u003cem\u003eLactobacillus\u003c/em\u003e spp. Sour yogurts showed greater bacterial diversity, including probiotics and potential pathogens like \u003cem\u003eEnterobacter, Lactococcus, Aeromonas\u003c/em\u003e, and \u003cem\u003eAcinetobacter\u003c/em\u003e. Commercial brands had more probiotic strains than local ones. Ash content positively correlated with Ca levels. Other bacterial genera, except Lactobacillus, correlated positively with each other, with fat content negatively affecting them. \u003cem\u003eHafnia\u003c/em\u003e presence in yogurt positively impacted mineral bioavailability. Nutritional values varied, with sour yogurts having higher values and bacterial diversity. Pathway analysis revealed sour yogurts' association with bacterial chemotaxis, peptidoglycan biosynthesis, and Vancomycin resistance, while sweet yogurts showed beta-lactam resistance. This underscores the nutritional and microbiological advantages of sour yogurts, guiding production and consumption choices for better health.\u003c/p\u003e","manuscriptTitle":"Insights into the Microbial Diversity, Functional Attributes, and Nutritional Proficiency of Yogurts Cultivated in Bangladesh","msid":"","msnumber":"","nonDraftVersions":[{"code":2,"date":"2024-06-05 21:53:38","doi":"10.21203/rs.3.rs-3974848/v2","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}},{"code":1,"date":"2024-03-07 11:59:01","doi":"10.21203/rs.3.rs-3974848/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"c5b1fcf2-6b57-4d62-876c-0156dfd5f300","owner":[],"postedDate":"June 5th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":32084897,"name":"Biological sciences/Microbiology"},{"id":32084898,"name":"Biological sciences/Molecular biology"}],"tags":[],"updatedAt":"2024-04-25T03:37:06+00:00","versionOfRecord":[],"versionCreatedAt":"2024-06-05 21:53:38","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v2","identity":"rs-3974848","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-3974848","identity":"rs-3974848","version":["v2"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}