Microbial diversity and functionality of traditional fermented milk products of India: Current scenario and future perspectives

Abstract Fermented foods and beverages are consumed globally as an integral part of daily diet. The uniqueness of fermented milk products originated in India are an outcome of dynamic socio-cultural habits developed over the centuries. The vast microbial diversity and metabolic footprints of these products correspond to their regional specific techno-functional and sensory attributes. Though these products are believed to have several beneficial health effects, few scientific efforts have been made to generate corroborative evidences supporting these hypothesised claims. Moreover, limited attempts have been made to holistically determine their microbial and functional metabolite profile using emerging ‘omics’ approaches. This review focuses on exploring the rich microbial diversity and functionality of traditional fermented milk products of India with subsequent outlook on the potential of ‘omics’ like culturomics, metagenomics and metabolomics in strengthening the existing repertoire of microbes associated with these indigenous products and up-scaling them to global level.