Fermented milk products (FMP) have been consumed by humans for millennia and the associated health benefits are no longer to be demonstrated. Although the manufacturing procedure have been industrialized, FMPs are still produced traditionally in many parts of the world with variable manufacturing procedures and unknown sanitary conditions. In this study, we aimed at comparing the physico-chemical properties of industrial and traditional FMPs from France and Mali as well as their microbial diversity. Therefore, 43 FMPs from France (seven yoghurts and four curdled milk products) and Mali (seven yoghurts, five curdled milk products, and 18 traditional fermented milk products) have been collected. These samples were analyzed using the culturomics approach, and GC-MS to quantify the ethanol concentration. Additionally, products pH and salinity were assessed. The results showed that more than half (56 %) of traditional and industrial FMPs contained ethanol (min = 0.05 % and max = 3.70 % Alcohol By Volume (ABV)), with a pH and salinity range (min = 4.43 and max = 5.80 and min = 0.10 and max = 1.80 %, respectively). Among them, 14 % exceed the threshold of 1.2 % ABV authorized by French regulations for non-alcoholic beverages. While only traditional FMPs from the "Nônô kumu" category presented a lower pH value than the other FMPs, all traditional FMPs had a higher salinity than industrial FMPs. Taxonomic analysis at the bacterial species level showed that Lactiplantibacillus plantarum was the dominant species isolated in Malian FMPs whereas Lactobacillus delbrueckii was the most frequent species in French FMPs. Moreover, Candida tropicalis, Candida lusitaniae, Limosilactobacillus fermentum, Leuconostoc pseudomesenteroides, and Liquorilactobacillus mali were significantly correlated with alcohol production. These results were confirmed using an in vitro experimental model. This study provides novel insights into bacterium-fungus interactions and ethanol production. Moreover, these results confirmed the link between specific yeasts and lactic acid bacteria in food and ethanol content, further supporting a recently identified putative role of these microbes in liver diseases.