Identification of Coccoidal Bacteria in Traditional Fermented Milk Products from Mongolia, and the Fermentation Properties of the Predominant Species, Streptococcus thermophilus

The objective of this study was to identify the coccoidal bacteria present in 188 samples of fermented yaks’, mares’ and cows’ milk products collected from 12 different regions in Mongolia. Furthermore, we evaluated the fermentation properties of ten selected isolates of the predominant species, Str...

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Detalles Bibliográficos
Autores principales: Ren, Yan, Liu, Wenjun, Zhang, Heping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4670899/
https://www.ncbi.nlm.nih.gov/pubmed/26761898
http://dx.doi.org/10.5851/kosfa.2015.35.5.683

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4670899/
https://www.ncbi.nlm.nih.gov/pubmed/26761898
http://dx.doi.org/10.5851/kosfa.2015.35.5.683

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