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...

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Bibliographic Details
Main Authors: Shifang Wu, Xiaoli Yang, Haina Gao, Chengrui Shi, Longlin Wang, Deyuan Lu, Yiheng Li, Jinliang Zhang, Weibing Zhang, Pengcheng Wen
Format: Article
Language:English
Published: PeerJ Inc. 2023-01-01
Series:PeerJ
Subjects:
Online Access:https://peerj.com/articles/14733.pdf