Biodiversity of lactic acid bacteria isolated from fermented milk products in Xinjiang, China

Fermented dairy products have been produced and consumed for thousands of years in Xinjiang, China. In this study, traditional culture-dependent methods and 16S rRNA gene analyses were performed to analyze the composition of lactic acid bacteria (LAB) from 86 samples of traditional fermented dairy p...

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Bibliographische Detailangaben

Hauptverfasser:	Mo, Lanxin, Jin, Hao, Pan, Lin, Hou, Qiangchuan, Li, Chuanjuan, Darima, Iaptueva, Zhang, Heping, Yu, Jie
Format:	Bild
Sprache:	eng
Schlagworte:	Biological Sciences not elsewhere classified Biotechnology Cell Biology Ecology Environmental Sciences not elsewhere classified FOS: Biological sciences FOS: Clinical medicine FOS: Health sciences Immunology Infectious Diseases Microbiology
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