The Microbial Diversity and Biofilm-Forming Characteristic of Two Traditional Tibetan Kefir Grains

In this study, a high-throughput sequencing technique was used to analyze bacterial and fungal diversity of two traditional Tibetan kefir grains from Linzhi (K1) and Naqu (K2) regions. Comparative bioinformatic analyses indicated that Lactobacillus kefiranofaciens, L. kefiri and Kluyveromyces marxia...

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Detalles Bibliográficos
Autores principales: Wang, Xiaomeng, Li, Wenpei, Xu, Mengjia, Tian, Juanjuan, Li, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750057/
https://www.ncbi.nlm.nih.gov/pubmed/35010139
http://dx.doi.org/10.3390/foods11010012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750057/
https://www.ncbi.nlm.nih.gov/pubmed/35010139
http://dx.doi.org/10.3390/foods11010012

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