Biodiversity of lactic acid bacteria isolated from fermented milk products in Xinjiang, China-Reference-Cited by-同舟云学术

Biodiversity of lactic acid bacteria isolated from fermented milk products in Xinjiang, China

Published:2019-03-22 Issue:2 Volume:33 Page:174-192
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Mo Lanxin¹^ORCID,Jin Hao¹,Pan Lin¹,Hou Qiangchuan¹,Li Chuanjuan¹,Darima Iaptueva¹,Zhang Heping¹,Yu Jie¹

Affiliation:

1. Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China

Funder

National Natural Science Foundation of China

China Agriculture Research System

Excellent Young Scientist Foundation of Inner Mongolia Agricultural University of China

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905436.2019.1574230

Reference46 articles.

1. Evaluation of qPCR and plate counting for quantifying thermophilic starters in cheese

2. Developing a kinetic model for co-culture of yogurt starter bacteria growth in pH controlled batch fermentation

3. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs

4. Classification of lactic acid bacteria isolated from chigee and mare milk collected in Inner Mongolia

5. Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China

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