The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China-Reference-Cited by-同舟云学术

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The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China

Published:2020-12 Issue: Volume:134 Page:110218
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yang Xinyan,Guo Xiaojie,Liu Weipeng,Tian Yazhen,Gao Pingping,Ren Yuwei,Zhang Wei,Jiang Yujun,Man Chaoxin

Funder

National Natural Science Foundation of China, China

National Key Research and Development Project of China, China

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Quantitative studies of heat-stable proteinase from Pseudomonas fluorescens P1 by the enzyme-linked immunosorbent assay;Birkeland;Applied and Environmental Microbiology,1985

2. An analysis of the microbial quality of water in a milk production plant;Burke;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2017

3. QIIME allows analysis of high-throughput community sequencing data;Caporaso;Nature Methods,2010

4. Psychrotrophs in dairy products: Their effects and their control;Champagne;Critical Reviews in Food Science and Nutrition,1994

5. Detection and impact of protease and lipase activities in milk and milk powders;Chen;International Dairy Journal,2003

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3. Commensal bacteria in raw milk, the reservoirs for antibiotic resistance genes during cold chain transportation;Food Control;2024-10

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