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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
De Gruyter
2022
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| Materias: | |
| 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 |