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Yogurt is one of the most frequently consumed dairy products for nutritional benefits. Although yogurt is enriched with probiotics, it is susceptible to spoilage because of the presence of pathogenic microbes. Spoiled yogurt if consumed can cause food-borne diseases. This study aimed to assess the nutritional composition and microbiome diversity in yogurt manufactured in Bangladesh. Microbial diversity was analyzed through high-throughput sequencing of bacterial 16S rRNA gene and fungal internal transcribed spacer (ITS) region. From nutritional analysis, significantly (P < 0.05) higher pH, fat, moisture, total solid and solid-non-fat contents (%) were observed in sweet yogurt. Following the classification of Illumina sequences, 84.86% and 72.14% of reads were assigned to bacterial and fungal genera, respectively, with significantly higher taxonomic richness in sour yogurt prepared from buffalo. A significant difference in bacterial (P permanova  = 0.001) and fungal (P permanova  = 0.013) diversity between sweet and sour yogurt was recorded. A total of 76 bacterial and 70 fungal genera were detected across these samples which were mostly represented by Firmicutes (92.89%) and Ascomycota (98%) phyla, respectively. This is the first study that accentuates nutritional profiles and microbiome diversity of Bangladeshi yogurt which are crucial in determining both active and passive health effects of yogurt consumption in individuals., (© 2021. The Author(s).)

This error has now been corrected in the Supplementary Information 1 file that accompanies the original Article. Correction to: I Scientific Reports i https://doi.org/10.1038/s41598-021-01852-9, published online 22 November 2021 The Supplementary Information 1 file published with this Article contained an error where there was a mistake in the sample name/identification number in the Supplementary File 1. [Extracted from the article]

Yogurt is an ethnic fermented food that dominates as an integral part of human diet for its health benefits. The nutritional quality of yogurt is diminished due to the presence of adulterants, metal and microbial contaminants. Upon consumption, these materials cause metabolic disorders and food-borne diseases. This study was designed to explore the physicochemical parameters, minerals, heavy metals, and bacteriome diversity in Bangladeshi sour yogurt prepared from cow and buffalo milk. Bacterial culture followed by 16S rRNA sequencing was performed to assess the bacterial consortia in yogurt. The higher amount of total solid (TS), solid-not-fat (SNF), pH, calcium and iron, and lower value of moisture, potassium and magnesium were observed at significant level (P < 0.05). Lactobacillus and other pathogenic bacteria like Shigella , Aeromonas , Enterobacter and Escherechia were isolated where Lactobacillus predominated. From amplicon sequencing, cow yogurt samples were observed to be predominated by Lactobacillus and Streptococcus while Enterobacter , Lactococcus , Aeromonas and Acinetobacter were the top abundant bacterial genera in buffalo yogurt. Crucial factors affecting the yogurt quality viz. nutritional profile, and bacterial community structure were explored for the first time in this study that will inevitably aid in the safe production of yogurt and public health measures globally. [Display omitted] • Nutritional and bacterial profile of cow and buffalo sour yogurt was compared. • Heavy metal contamination was absent in yogurt samples. • Culture- and 16S rRNA-based approaches were combined to identify bacteriome. • Lactobacillus and Streptococcus bacteria were in abundance in cow yogurt. • Enterobacter , Lactococcus , and Aeromonas were predominant in buffalo yogurt. [ABSTRACT FROM AUTHOR]