The bacterial community structure of yond bap, a traditional fermented goat milk product, from distinct Chinese regions

Author:

Liu Xiao-Feng,Liu Chen-Jian,Zhang Hai-Yan,Gong Fu-Ming,Luo Yi-Yong,Li Xiao-Ran

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Reference28 articles.

1. Bao QH, Chen X, Liu HX, Zhang WY, Liu WJ, Yu J, Wang F, Zhang HP (2011) Isolation and identification of cultivable lactic acid bacteria from traditional goat milk cake in Yunnan Province of China. Afr J Microbiol Res 5:5284–5291

2. Chao A (1987) Estimating the population size for capture–recapture data with unequal catchability. Biometrics 43:783–791

3. Chao A, Lee SM (1992) Estimating the number of classes via sample coverage. J Am Stat Assoc 87:210–217

4. Chen SQ, Wu SX, Yin JZ (2009) Research on goat milk cake in Yunnan province. Agric1 Food Prod Sci Technol 3(2):19–21 (in Chinese)

5. Delcenserie V, Taminiau B, Delhalle L, Nezer C, Doyen P, Crevecoeur S, Roussey D, Korsak N, Daube G (2014) Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis. J Dairy Sci 97:6046–6056

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3