Microbial Ecology and Fermentation Dynamics of Traditional and Novel Fermented Yogurt in Brazil

Purpose: The aim of the study was to examine microbial ecology and fermentation dynamics of traditional and novel fermented yogurt in Brazil Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: The study revealed that traditional yogurt production relies on well-established microbial species such as Lactobacillus bulgaricus and Streptococcus thermophilus, which undergo dynamic shifts in population composition throughout fermentation. These shifts are influenced by factors such as temperature, pH, and substrate composition, highlighting the importance of controlling fermentation parameters to optimize product quality and consistency. Novel fermented yogurt products introduce innovative fermentation techniques, starter cultures, and ingredients, resulting in diverse microbial communities and fermentation dynamics. Incorporating prebiotics, specific starter cultures, or probiotics can enhance fermentation efficiency, promote the growth of beneficial microbial species, and improve product texture and flavor. Unique Contribution to Theory, Practice and Policy: Ecological Succession Theory & Metabolic Theory of Ecology may be used to anchor future studies on microbial ecology and fermentation dynamics of traditional and novel fermented yogurt in Brazil. Yogurt producers can optimize fermentation conditions, such as temperature, pH, and fermentation time, to enhance product quality and consistency. Controlling these parameters can promote the growth of desirable microbial species, inhibit the growth of pathogens, and ensure the production of high-quality yogurt. Regulatory agencies should establish guidelines and standards for ensuring the safety of fermented yogurt products. This includes monitoring microbial safety aspects, such as the presence of pathogenic microorganisms and microbial toxins, throughout the production process.