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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Tehran University of Medical Sciences
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6087696/ https://www.ncbi.nlm.nih.gov/pubmed/30112156 |