Metagenomics Study of Traditional Fermented Milk Product Hard Chhurpe.
Chhurpe is a naturally fermented traditional dairy food of high altitude Western Himalayan region. They are generally prepared from cow or yak milk and are consumed during harsh winters. The present study was conducted to characterize the different Chhurpe samples traditionally prepared by the ethnic groups utilizing milk from different animal breeds such as cow, yak, Zomo (cow x yak), and Germo (Zomo x yak). The microbiome composition of the Chhurpe was also determined through metagenomics approach to understand the microbial diversity and abundance of various probiotic bacteria present in these naturally fermented foods.