Metagenomic insights into bacterial communities and functional genes associated with texture characteristics of Kazakh artisanal fermented milk Ayran in Xinjiang, China-Reference-Cited by-同舟云学术

Metagenomic insights into bacterial communities and functional genes associated with texture characteristics of Kazakh artisanal fermented milk Ayran in Xinjiang, China

Published:2023-02 Issue: Volume:164 Page:112414
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Kuerman Malina,Wang Rui,Zhou Yu,Tian Xiaoying,Cui Qingyu,Yi Huaxi,Gong Pimin,Zhang Zhe,Lin Kai,Liu Tongjie,Zhang Lanwei

Publisher

Elsevier BV

Subject

Food Science

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1. Lactiplantibacillus plantarum enhances the texture of fermented milk by facilitating protein gelatinization through the action of a novel coagulation-promoting protease;Food Hydrocolloids;2024-09

2. Microflora Impact on Organoleptic Properties of Mixed Fermentation Products as in the Case of Homemade Ayran Produced in the North Caucasus;Food Industry;2024-06-21

3. Characterization and functional evidence for Orf2 of Streptomyces sp. 139 as a novel dipeptidase E;Applied Microbiology and Biotechnology;2024-05-08

4. Dairy products authentication with biomarkers: A comprehensive critical review;Trends in Food Science & Technology;2024-05

5. Comparative analysis of the effect of fermented derivatives from Bactrian milk on the gut microbiome;Functional Foods in Health and Disease;2023-12-11