Profiling of koumiss microbiota and organic acids and their effects on koumiss taste

BACKGROUND: Koumiss is a naturally fermented mare’s milk. Over recent decades, numerous studies have revealed the diversity of lactic acid bacteria in koumiss. However, there is limited information available regarding its secondary major component yeast profile. RESULTS: A total of 119 bacterial and...

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Detalles Bibliográficos
Autores principales: Tang, Hai, Ma, Huimin, Hou, Qiangchuan, Li, Weicheng, Xu, Haiyan, Liu, Wenjun, Sun, Zhihong, Haobisi, Halatu, Menghe, Bilige
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7149844/
https://www.ncbi.nlm.nih.gov/pubmed/32276583
http://dx.doi.org/10.1186/s12866-020-01773-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7149844/
https://www.ncbi.nlm.nih.gov/pubmed/32276583
http://dx.doi.org/10.1186/s12866-020-01773-z

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