Isolation and identification of cultivable lactic acid bacteria in traditional fermented milk of Tibet in China-Reference-Cited by-同舟云学术

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Isolation and identification of cultivable lactic acid bacteria in traditional fermented milk of Tibet in China

Published:2010-04-14 Issue:3 Volume:63 Page:437-444
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:

Author:

AIRIDENGCAICIKE ,CHEN XIA,DU XIAOHUA,WANG WEIHONG,ZHANG JIACHAO,SUN ZHIHONG,LIU WENJUN,LI LI,SUN TIANSONG,ZHANG HEPING

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2010.00595.x/fullpdf

Reference33 articles.

1. Characterisation of the dominant microbiota of Sudanese fermented milk Rob;Abdelgadir;International Dairy Journal,2001

2. Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolated for industrial potential;Adnan;Bioresource Technology,2007

3. Identification of cultivable lactic acid bacteria isolated from Algerian raw goat’s milk and evaluation of their technological properties;Badis;Food Microbiology,2004

4. The microbiology of South African traditional fermented milks;Beukes;International Journal of Food Microbiology,2001

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3. Effectiveness of raw bacteriocin produced from lactic acid bacteria on biofilm of methicillin-resistant Staphylococcus aureus;Veterinary World;2023-03

4. Traditional dairy fermented products in Central Asia;International Dairy Journal;2023-02

5. Composition and factors influencing community structure of lactic acid bacterial in dairy products from Nyingchi Prefecture of Tibet;Journal of Bioscience and Bioengineering;2023-01

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