Identification and characterization of the dominant lactobacilli isolated from koumiss in China-Reference-Cited by-同舟云学术

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Identification and characterization of the dominant lactobacilli isolated from koumiss in China

Published:2010 Issue:3 Volume:56 Page:257-265
ISSN:1349-8037
Container-title:The Journal of General and Applied Microbiology
language:en
Short-container-title:J. Gen. Appl. Microbiol.

Author:

Sun Zhihong,Liu Wenjun,Zhang Jiachao,Yu Jie,Zhang Wenyi,Cai Cike,Menghe Bilige,Sun Tiansong,Zhang Heping

Publisher

Microbiology Research Foundation

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://www.jstage.jst.go.jp/article/jgam/56/3/56_3_257/_pdf

Reference35 articles.

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

2. Safety assessment of dairy microorganisms: The Lactobacillus genus☆

3. Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results

4. Danova, S., Petrov, K., Pavlov, P., and Petrova, P. (2005) Isolation and characterization of Lactobacillus strains involved in koumiss fermentation. Int. Dairy J. Technol., 58, 100-105.

5. Feresu, S. B. and Muzondo, M. I. (1990) Identification of some lactic acid bacteria from two Zimbabwean fermented milk products. World J. Microbiol. Biotechnol., 6, 178-186.

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1. Research progress on chemical composition, microbial diversity and effects on human health of koumiss;Food & Medicine Homology;2025-08

2. Genomic insights intoLactobacillaceae: Analyzing the “Alleleome” of core pangenomes for enhanced understanding of strain diversity and revealing Phylogroup-specific unique variants;2023-09-22

3. Traditional dairy fermented products in Central Asia;International Dairy Journal;2023-02

4. Correlation analysis between microbial diversity and physicochemical indices of Koumiss;Food Bioscience;2022-10

5. Invited review: Review of taxonomic changes in dairy-related lactobacilli;Journal of Dairy Science;2022-04

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