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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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| Publicado no: | BMC Microbiol |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2020
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| Assuntos: | |
| Acesso em linha: | 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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