Intraspecific microdiversity and ecological drivers of lactic acid bacteria in naturally fermented milk ecosystem
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Publisher
Science China Press., Co. Ltd.
Link
https://engine.scichina.com/doi/pdf/F0E4490E245041D881BE70E90BF95C7A
Reference19 articles.
1. Chilton S, Burton J, Reid G. Inclusion of fermented foods in food guides around the world. Nutrients, 2015, 7: 390-404.
2. de Melo Pereira G V, de Carvalho Neto D P, Maske B L. An updated review on bacterial community composition of traditional fermented milk products: What next-generation sequencing has revealed so far?. Crit Rev Food Sci Nutr, 2022, 62: 1870-1889.
3. Liu S, Han Y, Zhou Z. Lactic acid bacteria in traditional fermented Chinese foods. Food Res Int, 2011, 44: 643-651.
4. Jin H, Ma T, Chen L. The iLABdb: A web-based integrated lactic acid bacteria database. Sci Bull, 2023, 68: 2527-2530.
5. Jin H, Mo L, Pan L. Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses. J Dairy Sci, 2018, 101: 6885-6896.
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