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Bacterial diversity and community in Qula from the Qinghai–Tibetan Plateau in China
Qula is a cheese-like product usually prepared with unpasteurized yak milk under open conditions, with both endogenous and exogenous microorganisms involved in the fermentation process. In the present study, 15 Qula samples were collected from five different regions in China to investigate the diver...
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| Publicado en: | PeerJ |
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| Autores principales: | , , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
PeerJ Inc.
2018
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6286660/ https://ncbi.nlm.nih.gov/pubmed/30568858 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.7717/peerj.6044 |
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