Microbial diversity in raw milk and traditional fermented dairy products (Hurood cheese and Jueke) from Inner Mongolia, China-Reference-Cited by-同舟云学术

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Microbial diversity in raw milk and traditional fermented dairy products (Hurood cheese and Jueke) from Inner Mongolia, China

Published:2017 Issue:1 Volume:16 Page:
ISSN:1676-5680
Container-title:Genetics and Molecular Research
language:
Short-container-title:Genet. Mol. Res.

Author:

Gao M.L.,Hou H.M.,Teng X.X.,Zhu Y.L.,Hao H.S.,Zhang G.L.

Publisher

Genetics and Molecular Research

Subject

Genetics,Molecular Biology,General Medicine

Link

http://www.funpecrp.com.br/gmr/year2017/vol16-1/pdf/gmr-16-01-gmr.16019451.pdf

Cited by 41 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Shotgun metagenomic analysis of microbiota dynamics during long-term backslopping fermentation of traditional fermented milk in a controlled laboratory environment;Journal of Dairy Science;2024-05

2. Correlation between the bacterial flora and sensory quality of Bayannur sour porridge;LWT;2024-04

3. Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research;Trends in Food Science & Technology;2024-02

4. Biodiversity of intestinal Lactobacillus in relation to dietary habits and health status in Mongolians of China;Food Bioscience;2024-02

5. A mutualistic symbiosis‐like system: double‐layer nanofiber film incorporated Lactiplantibacillus plantarum for Mongolian cheese preservation;International Journal of Food Science & Technology;2023-10-03

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