PCR-DGGE analysis of fungal community in manufacturing process of a traditional Iranian cheese

BACKGROUND AND OBJECTIVES: The microbial communities of traditional milk-based food are of great importance in its manufacturing process, especially when using raw milk with natural cultures. Liqvan (Lighvan or Levan) is a traditional Iranian buried cheese, which is made from raw ewe’s milk without...

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Detalles Bibliográficos
Autores principales: Ramezani, Mohaddeseh, Hosseini, Seyed Masoud, Fazeli, Seyed Abolhassan Shahzadeh, Amozegar, Mohammad Ali, Fakhari, Javad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Tehran University of Medical Sciences 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6087696/
https://www.ncbi.nlm.nih.gov/pubmed/30112156

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6087696/
https://www.ncbi.nlm.nih.gov/pubmed/30112156

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