Metagenomic analysis of bacterial diversity from Raw Milk Fermented product Dahi Metagenome

Fermented milk products have been known as an indispensable part of diet in most part of the world for centuries. In Pakistan traditional fermented milk product dahi is widely known and consumed due to its nutritional and organoleptic characteristics. Present research was conducted to investigate the influential role of microbial diversity on nutritional, physicochemical and organoleptic properties of the product.