Metagenomic analysis of fungal diversity from Raw Milk Fermented product Dahi. Fungus

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.

数个世纪以来，发酵乳制品已被公认为全球多数地区饮食中不可或缺的组成部分。在巴基斯坦，传统发酵乳制品达希（dahi）凭借其营养与感官特性，广受熟知并被广泛消费。本研究旨在探究微生物多样性对该产品营养、理化及感官特性的影响作用。