PCR-DGGE analysis of fungal community in manufacturing process of a traditional Iranian cheese

PCR-DGGE analysis of fungal community in manufacturing process of a traditional Iranian cheese

Background and Objectives: The microbial communities of traditional milk-based food are of great importance in its manufacturing process, especially when using raw milk with natural cultures. Liqvan (Lighvan or Levan) is a traditional Iranian buried cheese, which is made from raw ewe´s milk without...

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Bibliographic Details
Main Authors: Mohaddaseh Ramezani, Seyed Masoud Hosseini, Seyed Abolhassan Shahzadeh Fazeli, Mohammad Ali Amoozegar, Javad Fakhari
Format: Article
Language:English
Published: Tehran University of Medical Sciences 2018-07-01
Series:Iranian Journal of Microbiology
Subjects:
Traditional cheese
DGGE
Liqvan cheese
Fungal diversity
Online Access:https://ijm.tums.ac.ir/index.php/ijm/article/view/1232

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