A new study published in Nature Communications revealed some fascinating insights into the microbial communities that are involved in the production of yogurt. Researchers studied the microbial communities of yogurt samples from different production sites and found that the microbial communities associated with production are highly diverse, consisting of both known and unknown species. Interestingly, they also discovered that the microbial communities were not the same in each production site, suggesting that different production sites may have different microbial communities. The researchers believe that this could have implications for the quality and safety of yogurt production, as the microbial communities could influence the quality of yogurt.

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source: Phys.org