Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses

BACKGROUND: In Kazakhstan, traditional artisanal cheeses have a long history and are widely consumed. The unique characteristics of local artisanal cheeses are almost completely preserved. However, their microbial communities have rarely been reported. The current study firstly generated the Single...

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Detalles Bibliográficos
Autores principales: Li, Jing, Zheng, Yi, Xu, Haiyan, Xi, Xiaoxia, Hou, Qiangchuan, Feng, Shuzhen, Wuri, Laga, Bian, Yanfei, Yu, Zhongjie, Kwok, Lai-Yu, Sun, Zhihong, Sun, Tiansong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Researc Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5223556/
https://www.ncbi.nlm.nih.gov/pubmed/28068902
http://dx.doi.org/10.1186/s12866-016-0911-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5223556/
https://www.ncbi.nlm.nih.gov/pubmed/28068902
http://dx.doi.org/10.1186/s12866-016-0911-4

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