TY - JOUR
T1 - Investigating the nutritional profile and bacteriome diversity in Bangladeshi sour yogurt
AU - Tanzina, Afsana Yeasmin
AU - Hoque, M. Nazmul
AU - Mannan, Adnan
AU - Foysal, Md Javed
AU - Rumi, Meheadi Hasan
AU - Biswas, Sabuj
AU - Bhuiyan, J. A.M.Jahid
AU - Siddiki, A. M.A.M.Zonaed
AU - Islam, Md Sirazul
AU - Chin-Yen Tay, Alfred
AU - Islam, S. M.Rafiqul
N1 - Funding Information:
This research work was funded by Research and Publication Cell, University of Chittagong, Bangladesh (Ref. No: 30/Res/Pub/Cell//CU/2020 ). The authors would like to thank the Department of Genetic Engineering and Biotechnology, University of Chittagong; CVASU, BFRI , BCSIR , Chattogram, Bangladesh; Marshall Centre for Infectious Disease Research and Training, School of Biomedical Sciences, University of Western Australia , Australia and Curtin University , Australia; for their support during the study.
Funding Information:
This research work was funded by Research and Publication Cell, University of Chittagong, Bangladesh (Ref. No: 30/Res/Pub/Cell//CU/2020). The authors would like to thank the Department of Genetic Engineering and Biotechnology, University of Chittagong; CVASU, BFRI, BCSIR, Chattogram, Bangladesh; Marshall Centre for Infectious Disease Research and Training, School of Biomedical Sciences, University of Western Australia, Australia and Curtin University, Australia; for their support during the study.
Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/9
Y1 - 2022/9
N2 - 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.
AB - 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.
KW - 16S rRNA sequencing
KW - Bacteriome diversity
KW - Microbial culture
KW - Nutritional contents
KW - Yogurt
UR - http://www.scopus.com/inward/record.url?scp=85136062799&partnerID=8YFLogxK
U2 - 10.1016/j.bcab.2022.102451
DO - 10.1016/j.bcab.2022.102451
M3 - Article
AN - SCOPUS:85136062799
VL - 44
JO - Biocatalysis and Agricultural Biotechnology
JF - Biocatalysis and Agricultural Biotechnology
SN - 1878-8181
M1 - 102451
ER -
