Research on bacterial community characteristics of traditional fermented yak milk in the Tibetan Plateau based on high-throughput sequencing

BACKGROUND: The Tibetan Plateau has an abundance of yak milk resources. The complex microbiota found in traditional fermented yak milk produced and sold by local Tibetans endows the yak milk with unique quality characteristics such as tissue morphology, flavor, and function. However, the diversity o...

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Detalles Bibliográficos
Autores principales: Wu, Shifang, Yang, Xiaoli, Gao, Haina, Shi, Chengrui, Wang, Longlin, Lu, Deyuan, Li, Yiheng, Zhang, Jinliang, Zhang, Weibing, Wen, Pengcheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2023
Materias:
Food Science and Technology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9884033/
https://www.ncbi.nlm.nih.gov/pubmed/36718443
http://dx.doi.org/10.7717/peerj.14733

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9884033/
https://www.ncbi.nlm.nih.gov/pubmed/36718443
http://dx.doi.org/10.7717/peerj.14733

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