Bacterial diversity and community in Qula from the Qinghai–Tibetan Plateau in China

Qula is a cheese-like product usually prepared with unpasteurized yak milk under open conditions, with both endogenous and exogenous microorganisms involved in the fermentation process. In the present study, 15 Qula samples were collected from five different regions in China to investigate the diver...

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Detalles Bibliográficos
Autores principales: Zhu, Yan, Cao, Yingying, Yang, Min, Wen, Pengchen, Cao, Lei, Ma, Jiang, Zhang, Zhongmin, Zhang, Weibing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2018
Materias:
Food Science and Technology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6286660/
https://www.ncbi.nlm.nih.gov/pubmed/30568858
http://dx.doi.org/10.7717/peerj.6044

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6286660/
https://www.ncbi.nlm.nih.gov/pubmed/30568858
http://dx.doi.org/10.7717/peerj.6044

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