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.

中文翻译：

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印度传统发酵乳制品的微生物多样性和功能：现状和未来展望

摘要 发酵食品和饮料作为日常饮食的一个组成部分在全球范围内被消费。源自印度的发酵乳制品的独特性是几个世纪以来不断发展的社会文化习惯的结果。这些产品的巨大微生物多样性和代谢足迹与其区域特定的技术功能和感官属性相对应。虽然这些产品被认为具有多种有益健康的作用，但很少有科学努力来产生支持这些假设主张的确凿证据。此外，使用新兴的“组学”方法来全面确定其微生物和功能代谢物谱的尝试有限。