National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This review aims to understand the new technology used in microbiology and identify various constraints to the development and commercialization of naturally fermented milk products. Lactic acid bacteria mostly determine the advantages of fermented milk and related products for health. Most of them are predicated on targeting a chosen gene or a variable section of the selected gene and amplifying bulk bacterial DNA directly taken from a sample. Therefore, a combination of molecular methods for locating lactic acid bacteria in dairy products is important; utilizing culture-independent techniques has illuminated the diversity in fresh ways until now, foods naturally fermented by unidentified and non-cultural bacteria are focused. The place of origin and varieties of fermented milk products influenced bacterial diversity in samples of spontaneously fermented dairy products. The recognition and characterization of microbiological species are being revolutionized through metagenomic order of sequencing, and a large range of software tools are available to perform taxonomic categorization of this data. The use of culturally independent next-generation sequence and the ways to research that foods have been fermented have rich microbial ecology importance in figuring out the products.
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