Genomic and Metabolic Features of an Unexpectedly Predominant, Thermophilic, Assistant Starter Microorganism, Thermus thermophilus, in Chinese Inner Mongolian Cheese

Inner Mongolian cheese is a traditional dairy product in China. It is produced without rennet, using naturally acidified milk that is simmered to achieve whey separation. In order to analyse the impact of simmering on the microbial community structure, high-throughput sequencing was performed to obt...

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Detalles Bibliográficos
Autores principales: Zhu, Lin, Hou, Zhaozhi, Hu, Xinyu, Liu, Xu, Dai, Tian, Wang, Xinyu, Zeng, Chunlin, Wang, Yuan, Wang, Caizheng, Yang, Shujing, Cui, Henglin, Wei, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700840/
https://www.ncbi.nlm.nih.gov/pubmed/34945513
http://dx.doi.org/10.3390/foods10122962

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700840/
https://www.ncbi.nlm.nih.gov/pubmed/34945513
http://dx.doi.org/10.3390/foods10122962

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