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Profiling of koumiss microbiota and organic acids and their effects on koumiss taste
BACKGROUND: Koumiss is a naturally fermented mare’s milk. Over recent decades, numerous studies have revealed the diversity of lactic acid bacteria in koumiss. However, there is limited information available regarding its secondary major component yeast profile. RESULTS: A total of 119 bacterial and...
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| Опубликовано в: : | BMC Microbiol |
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| Главные авторы: | , , , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
BioMed Central
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7149844/ https://ncbi.nlm.nih.gov/pubmed/32276583 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12866-020-01773-z |
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