Changes in Microbial Diversity and Nutritional Components of Mare Milk Before and After Traditional Fermentation

Changes in Microbial Diversity and Nutritional Components of Mare Milk Before and After Traditional Fermentation

The formation and quality of nutrients before and after fermentation depends on microbial community dynamics. In this study, the nutrients and microflora of mare milk were studied before and after traditional fermentation. To achieve this goal, ultra-performance liquid chromatography-mass spectromet...

Full description

Bibliographic Details
Main Authors: Qinyu Li, Yulian Zhao, Bateer Siqin, Tuya Xilin, Na Zhang, Minhui Li
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-07-01
Series:Frontiers in Sustainable Food Systems
Subjects:
mare milk
koumiss
nutrient content
microbial communities
diet
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2022.913763/full

Similar Items

Similar Items