Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk

Many traditionally fermented milk products such as mabisi involve spontaneous fermentation, which can result in bacterial community composition variation due to selection pressure. The aim of this study was to determine the composition of bacterial communities in the different types of mabisi produc...

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Detalles Bibliográficos
Publicado en:Front Microbiol
Autores principales: Moonga, Himoonga Bernard, Schoustra, Sijmen E., van den Heuvel, Joost, Linnemann, Anita R., Samad, Md Sainur, Shindano, John, Smid, Eddy J.
Formato: Artigo
Lenguaje:Inglês
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC7406715/
https://ncbi.nlm.nih.gov/pubmed/32849423
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.01816
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