Research on bacterial community characteristics of traditional fermented yak milk in the Tibetan Plateau based on high-throughput sequencing
Background The Tibetan Plateau has an abundance of yak milk resources. The complex microbiota found in traditional fermented yak milk produced and sold by local Tibetans endows the yak milk with unique quality characteristics such as tissue morphology, flavor, and function. However, the diversity of...
Main Authors: | , , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
PeerJ Inc.
2023-01-01
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Series: | PeerJ |
Subjects: | |
Online Access: | https://peerj.com/articles/14733.pdf |