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

Abstract Yogurt is one of the most frequently consumed dairy products for nutritional benefits. Although yogurt is enriched with probiotics, it is susceptible to spoilage because of the presence of pathogenic microbes. Spoiled yogurt if consumed can cause food-borne diseases. This study aimed to ass...

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Autores principales:	S. M. Rafiqul Islam, Afsana Yeasmin Tanzina, Md Javed Foysal, M. Nazmul Hoque, Meheadi Hasan Rumi, A. M. A. M. Zonaed Siddiki, Alfred Chin-Yen Tay, M. Jakir Hossain, Muhammad Abu Bakar, Mohammad Mostafa, Adnan Mannan
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/39cacda1e03141edbf513f84b2d9edf9
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spelling	oai:doaj.org-article:39cacda1e03141edbf513f84b2d9edf92021-11-28T12:20:48ZInsights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh10.1038/s41598-021-01852-92045-2322https://doaj.org/article/39cacda1e03141edbf513f84b2d9edf92021-11-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-01852-9https://doaj.org/toc/2045-2322Abstract Yogurt is one of the most frequently consumed dairy products for nutritional benefits. Although yogurt is enriched with probiotics, it is susceptible to spoilage because of the presence of pathogenic microbes. Spoiled yogurt if consumed can cause food-borne diseases. This study aimed to assess the nutritional composition and microbiome diversity in yogurt manufactured in Bangladesh. Microbial diversity was analyzed through high-throughput sequencing of bacterial 16S rRNA gene and fungal internal transcribed spacer (ITS) region. From nutritional analysis, significantly (P < 0.05) higher pH, fat, moisture, total solid and solid-non-fat contents (%) were observed in sweet yogurt. Following the classification of Illumina sequences, 84.86% and 72.14% of reads were assigned to bacterial and fungal genera, respectively, with significantly higher taxonomic richness in sour yogurt prepared from buffalo. A significant difference in bacterial (P permanova = 0.001) and fungal (P permanova = 0.013) diversity between sweet and sour yogurt was recorded. A total of 76 bacterial and 70 fungal genera were detected across these samples which were mostly represented by Firmicutes (92.89%) and Ascomycota (98%) phyla, respectively. This is the first study that accentuates nutritional profiles and microbiome diversity of Bangladeshi yogurt which are crucial in determining both active and passive health effects of yogurt consumption in individuals.S. M. Rafiqul IslamAfsana Yeasmin TanzinaMd Javed FoysalM. Nazmul HoqueMeheadi Hasan RumiA. M. A. M. Zonaed SiddikiAlfred Chin-Yen TayM. Jakir HossainMuhammad Abu BakarMohammad MostafaAdnan MannanNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-15 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q S. M. Rafiqul Islam Afsana Yeasmin Tanzina Md Javed Foysal M. Nazmul Hoque Meheadi Hasan Rumi A. M. A. M. Zonaed Siddiki Alfred Chin-Yen Tay M. Jakir Hossain Muhammad Abu Bakar Mohammad Mostafa Adnan Mannan Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh
description	Abstract Yogurt is one of the most frequently consumed dairy products for nutritional benefits. Although yogurt is enriched with probiotics, it is susceptible to spoilage because of the presence of pathogenic microbes. Spoiled yogurt if consumed can cause food-borne diseases. This study aimed to assess the nutritional composition and microbiome diversity in yogurt manufactured in Bangladesh. Microbial diversity was analyzed through high-throughput sequencing of bacterial 16S rRNA gene and fungal internal transcribed spacer (ITS) region. From nutritional analysis, significantly (P < 0.05) higher pH, fat, moisture, total solid and solid-non-fat contents (%) were observed in sweet yogurt. Following the classification of Illumina sequences, 84.86% and 72.14% of reads were assigned to bacterial and fungal genera, respectively, with significantly higher taxonomic richness in sour yogurt prepared from buffalo. A significant difference in bacterial (P permanova = 0.001) and fungal (P permanova = 0.013) diversity between sweet and sour yogurt was recorded. A total of 76 bacterial and 70 fungal genera were detected across these samples which were mostly represented by Firmicutes (92.89%) and Ascomycota (98%) phyla, respectively. This is the first study that accentuates nutritional profiles and microbiome diversity of Bangladeshi yogurt which are crucial in determining both active and passive health effects of yogurt consumption in individuals.
format	article
author	S. M. Rafiqul Islam Afsana Yeasmin Tanzina Md Javed Foysal M. Nazmul Hoque Meheadi Hasan Rumi A. M. A. M. Zonaed Siddiki Alfred Chin-Yen Tay M. Jakir Hossain Muhammad Abu Bakar Mohammad Mostafa Adnan Mannan
author_facet	S. M. Rafiqul Islam Afsana Yeasmin Tanzina Md Javed Foysal M. Nazmul Hoque Meheadi Hasan Rumi A. M. A. M. Zonaed Siddiki Alfred Chin-Yen Tay M. Jakir Hossain Muhammad Abu Bakar Mohammad Mostafa Adnan Mannan
author_sort	S. M. Rafiqul Islam
title	Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh
title_short	Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh
title_full	Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh
title_fullStr	Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh
title_full_unstemmed	Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh
title_sort	insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in bangladesh
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/39cacda1e03141edbf513f84b2d9edf9
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Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh

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