Investigating the nutritional profile and bacteriome diversity in Bangladeshi sour yogurt

Afsana Yeasmin Tanzina, M. Nazmul Hoque, Adnan Mannan, Md Javed Foysal, Meheadi Hasan Rumi, Sabuj Biswas, J. A.M.Jahid Bhuiyan, A. M.A.M.Zonaed Siddiki, Md Sirazul Islam, Alfred Chin-Yen Tay, S. M.Rafiqul Islam

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


Yogurt is an ethnic fermented food that dominates as an integral part of human diet for its health benefits. The nutritional quality of yogurt is diminished due to the presence of adulterants, metal and microbial contaminants. Upon consumption, these materials cause metabolic disorders and food-borne diseases. This study was designed to explore the physicochemical parameters, minerals, heavy metals, and bacteriome diversity in Bangladeshi sour yogurt prepared from cow and buffalo milk. Bacterial culture followed by 16S rRNA sequencing was performed to assess the bacterial consortia in yogurt. The higher amount of total solid (TS), solid-not-fat (SNF), pH, calcium and iron, and lower value of moisture, potassium and magnesium were observed at significant level (P < 0.05). Lactobacillus and other pathogenic bacteria like Shigella, Aeromonas, Enterobacter and Escherechia were isolated where Lactobacillus predominated. From amplicon sequencing, cow yogurt samples were observed to be predominated by Lactobacillus and Streptococcus while Enterobacter, Lactococcus, Aeromonas and Acinetobacter were the top abundant bacterial genera in buffalo yogurt. Crucial factors affecting the yogurt quality viz. nutritional profile, and bacterial community structure were explored for the first time in this study that will inevitably aid in the safe production of yogurt and public health measures globally.

Original languageEnglish
Article number102451
Number of pages12
JournalBiocatalysis and Agricultural Biotechnology
Publication statusPublished - Sept 2022


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