Metagenomic Insights into the Microbiome and Resistance Genes of Traditional Fermented Foods in Arabia

This study uncovered microbial communities and evaluated the microbiological safety of traditional fermented foods consumed in the Arab region. Samples of dairy and non-dairy fermented foods—mish, jibneh, zabadi, and pickles—were collected from local markets in Saudi Arabia. Using the MiSeq system,...

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Detalles Bibliográficos
Autores principales: Yasir, Muhammad, Alkhaldy, Areej A., Soliman, Samah Abdullah, Turkistani, Safaa A., Azhar, Esam I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528461/
https://www.ncbi.nlm.nih.gov/pubmed/37761051
http://dx.doi.org/10.3390/foods12183342

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528461/
https://www.ncbi.nlm.nih.gov/pubmed/37761051
http://dx.doi.org/10.3390/foods12183342

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