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...
| मुख्य लेखक: | |
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| स्वरूप: | लेख |
| भाषा: | English |
| प्रकाशित: |
Editorial Department of China Brewing
2024-03-01
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| श्रृंखला: | Zhongguo niangzao |
| विषय: | |
| ऑनलाइन पहुंच: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-116.pdf |