Maria Getino
Traditional fermented milk products have been an integral part of various cultures for centuries, offering not only a unique taste but also potential health benefits. Recent advancements in meta genomic analysis have allowed us to delve deeper into the intricate microbial communities present in these products, shedding light on their taxonomic diversity and functional attributes. This article explores the fascinating world of traditional fermented milk through the lens of metagenomics, elucidating the key microbial players, their roles, and the implications for human health. Fermented milk products hold a special place in culinary traditions worldwide, from kefir in the Caucasus to lassi in India and beyond. These products are not only cherished for their distinct flavours’ and textures but also valued for their probiotic properties and potential health benefits. While traditional knowledge has long recognized the importance of fermentation in preserving milk and enhancing its nutritional value, modern scientific techniques such as metagenomics offer unprecedented insights into the microbial communities driving these processes.
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