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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2014
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| Materias: | |
| 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 |