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<p>Dahi, a traditionally fermented milk product, is renowned for its unique nutritional, physicochemical, and organoleptic properties, underpinned by complex and largely unexplored microbial ecosystem. This study employed culturable and metagenomic approaches to investigate microbial profile and its influence on nutritional and organoleptic properties of Dahi. The average pH of Dahi was 4.3, with 37.11% solids, 6.11% crude protein, 3.59% fat, and 0.5% ash. Among macronutrients, potassium (567.2&#xa0;mg/L) was predominant, alongside calcium, sodium, and magnesium, while iron (5.42&#xa0;mg/L) and zinc (2.94&#xa0;mg/L) enhanced its nutritional value. Microbial analysis revealed Firmicutes (87%) as the dominant bacterial phylum and Lactobacillus (51%) as the leading genus, with Ascomycota (95%) and Kluyveromyces (70%) prevailing among fungi. Functional profiling identified key metabolic pathways including homolactic fermentation and glycolysis, essential for flavor, texture, and sensory enhancements. Enzymes like L-lactate dehydrogenase and acetyl-CoA carboxylase contributed to lactic acid production, fatty acid metabolism, and exopolysaccharide synthesis, improving texture and syneresis properties. Sensory evaluation linked microbial diversity to attributes such as creamy texture, fruity aroma, and sour taste, furthermore Lactobacilli was also positively correlated with desirable traits. Alpha diversity indices and functional analysis highlighted the correlation between microbial diversity and sensory attributes underscoring Dahi’s microbial and metabolic uniqueness, emphasizing its potential as a functional food.</p>

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Impact of microbial composition on nutritional and organoleptic quality of an Indigenous fermented milk product (Dahi)

  • 期刊论文

  • 发表日期：

    2025年5月30日

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  • Farah Nawaz,
  • Maria Barkaat,
  • Muhammad Nadeem Khan,
  • Hafsa Kanwal,
  • Misbah Tabassum,
  • Naseem Rauf,
  • Tahir S. S. Malik,
  • Muhammad Imran

摘要

Dahi, a traditionally fermented milk product, is renowned for its unique nutritional, physicochemical, and organoleptic properties, underpinned by complex and largely unexplored microbial ecosystem. This study employed culturable and metagenomic approaches to investigate microbial profile and its influence on nutritional and organoleptic properties of Dahi. The average pH of Dahi was 4.3, with 37.11% solids, 6.11% crude protein, 3.59% fat, and 0.5% ash. Among macronutrients, potassium (567.2 mg/L) was predominant, alongside calcium, sodium, and magnesium, while iron (5.42 mg/L) and zinc (2.94 mg/L) enhanced its nutritional value. Microbial analysis revealed Firmicutes (87%) as the dominant bacterial phylum and Lactobacillus (51%) as the leading genus, with Ascomycota (95%) and Kluyveromyces (70%) prevailing among fungi. Functional profiling identified key metabolic pathways including homolactic fermentation and glycolysis, essential for flavor, texture, and sensory enhancements. Enzymes like L-lactate dehydrogenase and acetyl-CoA carboxylase contributed to lactic acid production, fatty acid metabolism, and exopolysaccharide synthesis, improving texture and syneresis properties. Sensory evaluation linked microbial diversity to attributes such as creamy texture, fruity aroma, and sour taste, furthermore Lactobacilli was also positively correlated with desirable traits. Alpha diversity indices and functional analysis highlighted the correlation between microbial diversity and sensory attributes underscoring Dahi’s microbial and metabolic uniqueness, emphasizing its potential as a functional food.