Next-Generation Sequence Analysis of Postbiotics in Fermented Dairy Food

The investigation of conventional fermentations has been transformed by the development of next-generation sequencing (NGS) tools. The most popular fermented dairy products include cultured buttermilk, sour cream, and yoghurt. Kefir, koumiss, acidophilus milk, and new yoghurt with Bifidobacteria are a few other lesser-known items. Postbiotics are the by-products of the fermentation that takes place in the gut as a result of probiotics. In other words, postbiotics are produced as a result of probiotics feeding on prebiotics; they are “waste” of probiotics. Anticancer, anti-obesogenic, anti-inflammatory, antiproliferative, hypocholesterolemic, antioxidant, and immunomodulatory properties are among the bioactivities of postbiotics. Postbiotics in fermented dairy is analyzed using NGS platforms including Thermo Fisher’s SOLiD/Ion Torrent sequencers, Illumina’s equipment, and Roche’s 454 pyrosequencing. This chapter presents an overview of the analysis of postbiotics in fermented dairy foods using NGS analysis, highlighting the significance of the discoveries and addressing the NGS methods, as well as bioinformatics knowledge specific to fermented milk products. The knowledge gained is essential for enhancing the control, handling, and safety of these conventional fermented foods.