Table 2 Lactic acid bacteria (LAB) and yeast successions during milk fermentation at urban site (Katre-yaar). Sampling during the fermentation process were done at 05 specific time points from the raw milk (0 h) to the end product (48 h)

LAB relative abundance (%)

 Enterococcus spp. (mundtii/durans/faecium/etc.)

100

100

100

66.7

 Leuconostoc pseudomesenteroides/mesenteroides

–

–

–

33.3

Yeast relative abundance (%)

 Rhodotorula mucilaginosa

55

–

–

–

 Cryptococcus spp. (diffluens/liquefaciens/etc.)

45

 Candida spp.

–

40

–

20

 Pichia kudriavzevii/Pichia guilliermondii

–

60

25

50

 Clavispora lusitaniae

–

–

–

10

 Trichosporon spp.

–

–

75

20