Abstract
Krokmach is a traditional Bulgarian fermented dairy product. The microbiota composition was investigated for the first time by next‐generation sequencing. The results revealed a quite specific constitution comprising several bacterial species never reported before for fermented dairy products. It resembles those of soft and smear cheeses rather than that of yoghurt. The dominant species was Lactococcus lactis subsp. lactis (75% of the operational taxonomic unit (OTU) counts). The overall composition was quite unusual with 8.5% of Exiguobacterium sp. OTU counts, as well as the presence of Apiactobacillus kunkeei, Megamonas sp. and Kluyvera georgiana among the dominant and subdominant species and genera.
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