Sequencing of the bacterial strains from artisanal fermented milk Matsoni

Matsoni is a fermented milk product common in the Caucasian region, including Georgia, where it is commonly produced in households, farms or industries, and regularly consumed by adults and children. Although its organoleptic characteristics are similar to those of yoghurt, the typical microbiota of artisanal Matsoni is more diverse. Due to the biodiversity of its microbiota, Matsoni is recognised as a good source of microbial cultures for dairy fermentations.