Lactobacillus kefiranofaciens, the sole dominant and stable bacterial species, exhibits distinct morphotypes upon colonization in Tibetan kefir grains

Tibetan kefir grains (TKGs), natural starters for milk fermentation, are believed to comprise diverse microflora of lactic acid and acetic acid bacteria. In order to better understand the bacterial community in TKGs, TKGs that had been cultured continuously either naturally or aseptically for 10 mon...

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Detalles Bibliográficos
Autores principales: Wang, Xingxing, Xiao, Jinzhou, Jia, Yusheng, Pan, Yingjie, Wang, Yongjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6042379/
https://www.ncbi.nlm.nih.gov/pubmed/30009271
http://dx.doi.org/10.1016/j.heliyon.2018.e00649

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6042379/
https://www.ncbi.nlm.nih.gov/pubmed/30009271
http://dx.doi.org/10.1016/j.heliyon.2018.e00649

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