Microbial diversity of Mongolian traditional cheese based on high-throughput sequencing technology
Using cheese produced by natural fermentation with Mongolian traditional wooden barrels in Inner Mongolia pastoral areas as raw materials, the microbial diversity of fermented curd and cheese samples at different stages of ripening was analyzed by Illumina MiSeq high-throughput sequencing technology...
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| Fformat: | Erthygl |
| Iaith: | English |
| Cyhoeddwyd: |
Editorial Department of China Brewing
2024-03-01
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| Cyfres: | Zhongguo niangzao |
| Pynciau: | |
| Mynediad Ar-lein: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-116.pdf |