Genomic and Metabolic Features of an Unexpectedly Predominant, Thermophilic, Assistant Starter Microorganism, <i>Thermus thermophilus</i>, in Chinese Inner Mongolian Cheese

Genomic and Metabolic Features of an Unexpectedly Predominant, Thermophilic, Assistant Starter Microorganism, <i>Thermus thermophilus</i>, in Chinese Inner Mongolian Cheese

Inner Mongolian cheese is a traditional dairy product in China. It is produced without rennet, using naturally acidified milk that is simmered to achieve whey separation. In order to analyse the impact of simmering on the microbial community structure, high-throughput sequencing was performed to obt...

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Bibliographic Details
Main Authors: Lin Zhu, Zhaozhi Hou, Xinyu Hu, Xu Liu, Tian Dai, Xinyu Wang, Chunlin Zeng, Yuan Wang, Caizheng Wang, Shujing Yang, Henglin Cui, Wei Wei
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
Inner Mongolian cheese
high-throughput sequencing
<i>Thermus thermophilus</i>
lactose metabolism
organic acid generation
Online Access:https://www.mdpi.com/2304-8158/10/12/2962

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https://www.mdpi.com/2304-8158/10/12/2962

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