Investigation of changes in culturable lactic microflora during freeze storage in cow and goat milk kefirs by <scp>high‐throughput</scp> sequencing-Reference-Cited by-同舟云学术

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Investigation of changes in culturable lactic microflora during freeze storage in cow and goat milk kefirs by high‐throughput sequencing

Published:2022-05-03 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Biçer Yusuf¹^ORCID,Telli A. Ezgi¹,Sönmez Gonca²,Turkal Gamze¹,Telli Nihat³^ORCID,Uçar Gürkan¹

Affiliation:

1. Faculty of Veterinary Medicine, Department of Food Hygiene and Technology Selcuk University Konya Turkey

2. Faculty of Veterinary Medicine, Department of Genetics Selcuk University Konya Turkey

3. Department of Food Processing, Vocational School of Technical Sciences Konya Technical University Konya Turkey

Funder

Selçuk Üniversitesi

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16692

Reference28 articles.

1. Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese

2. A pncA polymorphism to differentiate between Mycobacterium bovis and Mycobacterium tuberculosis

3. Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin

4. The impact of storage conditions on human stool 16S rRNA microbiome composition and diversity

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