Diversity and potential function of bacterial communities during milk fermentation of Kazak artisanal cheese-Reference-Cited by-同舟云学术

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Diversity and potential function of bacterial communities during milk fermentation of Kazak artisanal cheese

Published:2021-12 Issue: Volume:111 Page:191-200
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Zheng Xiaochun,Xu Xiaoyu,Ma Yanqing,Zhu Lihua,Xiao Jing,Deng Li,Shi Xuewei,Wang Bin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference60 articles.

1. Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, China;Zheng;Food Res. Int.,2018

2. Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening;Xu;Food Biosci.,2020

3. Investigation of the lactic acid bacteria in Kazak cheese and their contributions to cheese fermentation;Li;Front. Microbiol.,2020

4. Microbial diversity and gene function analysis in traditional hand-made cheese from pastoral areas of Yili in Xinjiang;Wang;Food Science,2019

5. Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds;Zheng;Microbiologyopen,2018

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2. Staphylococcus aureus Isolated From Traditional Artisanal Raw Milk Cheese from Southern Brazil: Diversity, Virulence, and Antimicrobial Resistance Profile;Journal of Food Protection;2024-06

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4. Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu;Food Chemistry;2023-11

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