Fungal Diversity in Xinjiang Traditional Cheese and its Correlation With Moisture Content-Reference-Cited by-同舟云学术

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Fungal Diversity in Xinjiang Traditional Cheese and its Correlation With Moisture Content

Published:2021-08-17 Issue:1 Volume:62 Page:47-53
ISSN:0046-8991
Container-title:Indian Journal of Microbiology
language:en
Short-container-title:Indian J Microbiol

Author:

Zhang Kaili,Zhang Yan,Li Shan,Li Yuhui,Li Baokun^ORCID,Guo Zhuang,Xiao Shigao

Funder

he Natural Science Foundation of China

Key Laboratory of Highway Construction and Maintenance Technology in the Loess Region of Shanxi Transportation Research Institute

Key Laboratory of Coal Resources Exploration and Comprehensive Utilization, Ministry of Land and Resources

Publisher

Springer Science and Business Media LLC

Subject

Microbiology

Link

https://link.springer.com/content/pdf/10.1007/s12088-021-00967-x.pdf

Reference25 articles.

1. Yang Y, Shevchenko A, Knaust A et al (2014) Proteomics evidence for kefir dairy in Early Bronze Age China. J Archaeol Sci 45:178–186. https://doi.org/10.1016/j.jas.2014.02.005

2. Zheng X, Fei L, Li K et al (2018) Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, China. Food Res Int 111:130–136. https://doi.org/10.1016/j.foodres.2018.05.019

3. Schröder J, Maus I, Trost E, Tauch A (2011) isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. BMC Genom 12:545. https://doi.org/10.1186/1471-2164-12-545

4. Schornsteiner E, Mann E, Bereuter O et al (2014) Cultivation-independent analysis of microbial communities on Austrian raw milk hard cheese rinds. Int J Food Microbiol 180:88–97. https://doi.org/10.1016/j.ijfoodmicro.2014.04.010

5. Margolies BJ, Barbano DM (2018) Determination of fat, protein, moisture, and salt content of Cheddar cheese using mid-infrared transmittance spectroscopy. J Dairy SCI 101:924–933. https://doi.org/10.3168/jds.2017-13431

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