Microbial diversity of milk ghee in southern Gansu and its effect on the formation of ghee flavor compounds

Ghee is a traditional Tibetan dairy product with high-fat content, low yield, plasticity, caseation, and rich nutrition. In this study, we analyzed the diversity of microbial communities in yak milk and ghee samples at high and low altitudes, especially the Lactobacillus genus, and further used meta...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Zewen, Li, Huixia, Gao, Dandan, Su, Junhong, Su, Yuxin, Ma, Zhongren, Li, Zhiqiang, Qi, Yanjiao, Ding, Gongtao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: De Gruyter 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9746701/
https://www.ncbi.nlm.nih.gov/pubmed/36567720
http://dx.doi.org/10.1515/biol-2022-0516

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9746701/
https://www.ncbi.nlm.nih.gov/pubmed/36567720
http://dx.doi.org/10.1515/biol-2022-0516

Ejemplares similares