Fine Structure of Tibetan Kefir Grains and Their Yeast Distribution, Diversity, and Shift

Tibetan kefir grains (TKGs), a kind of natural starter for fermented milk in Tibet, China, host various microorganisms of lactic acid bacteria, yeasts, and occasionally acetic acid bacteria in a polysaccharide/protein matrix. In the present study, the fine structure of TKGs was studied to shed light...

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Detalles Bibliográficos
Autores principales: Lu, Man, Wang, Xingxing, Sun, Guowei, Qin, Bing, Xiao, Jinzhou, Yan, Shuling, Pan, Yingjie, Wang, Yongjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4076316/
https://www.ncbi.nlm.nih.gov/pubmed/24977409
http://dx.doi.org/10.1371/journal.pone.0101387

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4076316/
https://www.ncbi.nlm.nih.gov/pubmed/24977409
http://dx.doi.org/10.1371/journal.pone.0101387

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