Determination of the microbial community of traditional Mongolian cheese by using culture‐dependent and independent methods
Mongolian cheese is not only a requisite source of food for the nomadic Mongolian but also follows a unique Mongolian dairy artisanal method of production, possessing high nutritional value and long shelf‐life. In this study, the ancient technique for the production of Mongolian cheese was investiga...
Gespeichert in:
| Veröffentlicht in: | Food Science & Nutrition 2023-02, Vol.11 (2), p.828-837 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 837 |
|---|---|
| container_issue | 2 |
| container_start_page | 828 |
| container_title | Food Science & Nutrition |
| container_volume | 11 |
| creator | Guo, Liang Xu, Wei‐Liang Li, Chun‐Dong Wang, Fu‐Chao Guo, Yuan‐Sheng Ya, Mei |
| description | Mongolian cheese is not only a requisite source of food for the nomadic Mongolian but also follows a unique Mongolian dairy artisanal method of production, possessing high nutritional value and long shelf‐life. In this study, the ancient technique for the production of Mongolian cheese was investigated. The nutritional value of Mongolian cheese was characterized by its high‐protein content (30.13 ± 2.99%) and low‐fat content (9.66 ± 3.36%). Lactobacillus, Lactococcus, and Dipodascus were the predominant bacterial and fungal genera, and Lactobacillus helveticus, Lactococcus piscium, and Dipodascus geotrichum were the predominant species in the Mongolian cheese. The microbiota of products from different cheese factories varies significantly. The high‐temperature (85°C–90°C) kneading of coagulated curds could eliminate most of the thermosensitive microorganisms for extending the shelf‐life of cheese. The indigenous spore‐forming microbes, which included yeasts, belonging to Pichia and Candida genera, and molds, belonging to Mucor and Penicillium genera, which originated from the surroundings during the process of cooling, drying, demolding, and vacuum packaging could survive and cause the package to swell and the cheese to grow mold. The investigation of production technology, nutrition, microbiota, and viable microbes related to shelf‐life contributes to the protection of traditional technologies, extraction of highlights (nutritional profiles and curd scalding) for merchandise marketing, and standardization of Mongolian cheese production, including culture starters and aseptic technique.
Determination of the microbial community of traditional Mongolian Cheese by using culture‐dependent and independent methods. |
| doi_str_mv | 10.1002/fsn3.3117 |
| format | Article |
| fullrecord | <record><control><sourceid>gale_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_9922113</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A744243268</galeid><sourcerecordid>A744243268</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4407-2a3350e1f4e2c6889c99a40561214b38c446fe1fa19f84003383de906f7776cc3</originalsourceid><addsrcrecordid>eNp1ks1u1DAQxyMEolXpgRdAlrjAYbf-SmxfkKpCaaUWDsDZ8jrjXVeJvdhJ0R6QeIQ-Y58EZ7e0BQn74I_5-T_jmamqlwTPCcb0yOXA5owQ8aTap5jLmSBCPH2036sOc77CZShOGkqfV3usEVJhzvarn-9hgNT7YAYfA4oODStAvbcpLrzpkI19PwY_bLamZFo_ccVwGcMydt4EZFcAGdBig8bswxLZsRvGBLe_blpYQ2ghDMiEFvnwcO5hWMU2v6ieOdNlOLxbD6pvpx--npzNLj5_PD85vphZzrGYUcNYjYE4DtQ2UiqrlOG4bgglfMFkoRpXzIYoJznGjEnWgsKNE0I01rKD6t1Odz0uemhtCSGZTq-T703a6Gi8_tsS_Eov47VWilJCWBF4cyeQ4vcR8qB7ny10nQkQx6xpcYQJ5kQW9PU_6FUcU0nZlqppXUvZFGq-o5amA-2Di8WvLbOFkvwYwPlyfyw4p5zRZpJ9u3tQKpNzAncfPcF6agQ9NYKeGqGwrx5_9578U_YCHO2AH8XL5v9K-vTLJ7aV_A1m7b9h</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2775255886</pqid></control><display><type>article</type><title>Determination of the microbial community of traditional Mongolian cheese by using culture‐dependent and independent methods</title><source>Wiley-Blackwell Open Access Collection</source><source>Wiley-Blackwell subscription journals</source><source>PubMed Central</source><source>EZB Electronic Journals Library</source><creator>Guo, Liang ; Xu, Wei‐Liang ; Li, Chun‐Dong ; Wang, Fu‐Chao ; Guo, Yuan‐Sheng ; Ya, Mei</creator><creatorcontrib>Guo, Liang ; Xu, Wei‐Liang ; Li, Chun‐Dong ; Wang, Fu‐Chao ; Guo, Yuan‐Sheng ; Ya, Mei</creatorcontrib><description>Mongolian cheese is not only a requisite source of food for the nomadic Mongolian but also follows a unique Mongolian dairy artisanal method of production, possessing high nutritional value and long shelf‐life. In this study, the ancient technique for the production of Mongolian cheese was investigated. The nutritional value of Mongolian cheese was characterized by its high‐protein content (30.13 ± 2.99%) and low‐fat content (9.66 ± 3.36%). Lactobacillus, Lactococcus, and Dipodascus were the predominant bacterial and fungal genera, and Lactobacillus helveticus, Lactococcus piscium, and Dipodascus geotrichum were the predominant species in the Mongolian cheese. The microbiota of products from different cheese factories varies significantly. The high‐temperature (85°C–90°C) kneading of coagulated curds could eliminate most of the thermosensitive microorganisms for extending the shelf‐life of cheese. The indigenous spore‐forming microbes, which included yeasts, belonging to Pichia and Candida genera, and molds, belonging to Mucor and Penicillium genera, which originated from the surroundings during the process of cooling, drying, demolding, and vacuum packaging could survive and cause the package to swell and the cheese to grow mold. The investigation of production technology, nutrition, microbiota, and viable microbes related to shelf‐life contributes to the protection of traditional technologies, extraction of highlights (nutritional profiles and curd scalding) for merchandise marketing, and standardization of Mongolian cheese production, including culture starters and aseptic technique.
Determination of the microbial community of traditional Mongolian Cheese by using culture‐dependent and independent methods.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.3117</identifier><identifier>PMID: 36789043</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Cheese ; Culture ; Dairy industry ; Dairy products ; Dipodascus ; Factories ; Fermentation ; Food processing plants ; Food safety ; Food sources ; Fungi ; High temperature ; Investigations ; Methods ; Microbiota ; Microbiota (Symbiotic organisms) ; Microorganisms ; Milk ; Mold ; Molds (Fungi) ; Mongolian cheese ; Nomads ; Nutrient content ; Nutrition ; Nutritive value ; Original ; Original Research ; Packaging ; Production methods ; Proteins ; Safety standards ; Shelf life ; Standardization ; Starters ; Vacuum packaging ; Yeasts</subject><ispartof>Food Science & Nutrition, 2023-02, Vol.11 (2), p.828-837</ispartof><rights>2022 The Authors. published by Wiley Periodicals LLC.</rights><rights>2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.</rights><rights>COPYRIGHT 2023 John Wiley & Sons, Inc.</rights><rights>2023. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4407-2a3350e1f4e2c6889c99a40561214b38c446fe1fa19f84003383de906f7776cc3</citedby><cites>FETCH-LOGICAL-c4407-2a3350e1f4e2c6889c99a40561214b38c446fe1fa19f84003383de906f7776cc3</cites><orcidid>0000-0002-1954-1179</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9922113/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9922113/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,1417,11562,27924,27925,45574,45575,46052,46476,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36789043$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Guo, Liang</creatorcontrib><creatorcontrib>Xu, Wei‐Liang</creatorcontrib><creatorcontrib>Li, Chun‐Dong</creatorcontrib><creatorcontrib>Wang, Fu‐Chao</creatorcontrib><creatorcontrib>Guo, Yuan‐Sheng</creatorcontrib><creatorcontrib>Ya, Mei</creatorcontrib><title>Determination of the microbial community of traditional Mongolian cheese by using culture‐dependent and independent methods</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>Mongolian cheese is not only a requisite source of food for the nomadic Mongolian but also follows a unique Mongolian dairy artisanal method of production, possessing high nutritional value and long shelf‐life. In this study, the ancient technique for the production of Mongolian cheese was investigated. The nutritional value of Mongolian cheese was characterized by its high‐protein content (30.13 ± 2.99%) and low‐fat content (9.66 ± 3.36%). Lactobacillus, Lactococcus, and Dipodascus were the predominant bacterial and fungal genera, and Lactobacillus helveticus, Lactococcus piscium, and Dipodascus geotrichum were the predominant species in the Mongolian cheese. The microbiota of products from different cheese factories varies significantly. The high‐temperature (85°C–90°C) kneading of coagulated curds could eliminate most of the thermosensitive microorganisms for extending the shelf‐life of cheese. The indigenous spore‐forming microbes, which included yeasts, belonging to Pichia and Candida genera, and molds, belonging to Mucor and Penicillium genera, which originated from the surroundings during the process of cooling, drying, demolding, and vacuum packaging could survive and cause the package to swell and the cheese to grow mold. The investigation of production technology, nutrition, microbiota, and viable microbes related to shelf‐life contributes to the protection of traditional technologies, extraction of highlights (nutritional profiles and curd scalding) for merchandise marketing, and standardization of Mongolian cheese production, including culture starters and aseptic technique.
Determination of the microbial community of traditional Mongolian Cheese by using culture‐dependent and independent methods.</description><subject>Cheese</subject><subject>Culture</subject><subject>Dairy industry</subject><subject>Dairy products</subject><subject>Dipodascus</subject><subject>Factories</subject><subject>Fermentation</subject><subject>Food processing plants</subject><subject>Food safety</subject><subject>Food sources</subject><subject>Fungi</subject><subject>High temperature</subject><subject>Investigations</subject><subject>Methods</subject><subject>Microbiota</subject><subject>Microbiota (Symbiotic organisms)</subject><subject>Microorganisms</subject><subject>Milk</subject><subject>Mold</subject><subject>Molds (Fungi)</subject><subject>Mongolian cheese</subject><subject>Nomads</subject><subject>Nutrient content</subject><subject>Nutrition</subject><subject>Nutritive value</subject><subject>Original</subject><subject>Original Research</subject><subject>Packaging</subject><subject>Production methods</subject><subject>Proteins</subject><subject>Safety standards</subject><subject>Shelf life</subject><subject>Standardization</subject><subject>Starters</subject><subject>Vacuum packaging</subject><subject>Yeasts</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1ks1u1DAQxyMEolXpgRdAlrjAYbf-SmxfkKpCaaUWDsDZ8jrjXVeJvdhJ0R6QeIQ-Y58EZ7e0BQn74I_5-T_jmamqlwTPCcb0yOXA5owQ8aTap5jLmSBCPH2036sOc77CZShOGkqfV3usEVJhzvarn-9hgNT7YAYfA4oODStAvbcpLrzpkI19PwY_bLamZFo_ccVwGcMydt4EZFcAGdBig8bswxLZsRvGBLe_blpYQ2ghDMiEFvnwcO5hWMU2v6ieOdNlOLxbD6pvpx--npzNLj5_PD85vphZzrGYUcNYjYE4DtQ2UiqrlOG4bgglfMFkoRpXzIYoJznGjEnWgsKNE0I01rKD6t1Odz0uemhtCSGZTq-T703a6Gi8_tsS_Eov47VWilJCWBF4cyeQ4vcR8qB7ny10nQkQx6xpcYQJ5kQW9PU_6FUcU0nZlqppXUvZFGq-o5amA-2Di8WvLbOFkvwYwPlyfyw4p5zRZpJ9u3tQKpNzAncfPcF6agQ9NYKeGqGwrx5_9578U_YCHO2AH8XL5v9K-vTLJ7aV_A1m7b9h</recordid><startdate>202302</startdate><enddate>202302</enddate><creator>Guo, Liang</creator><creator>Xu, Wei‐Liang</creator><creator>Li, Chun‐Dong</creator><creator>Wang, Fu‐Chao</creator><creator>Guo, Yuan‐Sheng</creator><creator>Ya, Mei</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>WIN</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IAO</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-1954-1179</orcidid></search><sort><creationdate>202302</creationdate><title>Determination of the microbial community of traditional Mongolian cheese by using culture‐dependent and independent methods</title><author>Guo, Liang ; Xu, Wei‐Liang ; Li, Chun‐Dong ; Wang, Fu‐Chao ; Guo, Yuan‐Sheng ; Ya, Mei</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4407-2a3350e1f4e2c6889c99a40561214b38c446fe1fa19f84003383de906f7776cc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Cheese</topic><topic>Culture</topic><topic>Dairy industry</topic><topic>Dairy products</topic><topic>Dipodascus</topic><topic>Factories</topic><topic>Fermentation</topic><topic>Food processing plants</topic><topic>Food safety</topic><topic>Food sources</topic><topic>Fungi</topic><topic>High temperature</topic><topic>Investigations</topic><topic>Methods</topic><topic>Microbiota</topic><topic>Microbiota (Symbiotic organisms)</topic><topic>Microorganisms</topic><topic>Milk</topic><topic>Mold</topic><topic>Molds (Fungi)</topic><topic>Mongolian cheese</topic><topic>Nomads</topic><topic>Nutrient content</topic><topic>Nutrition</topic><topic>Nutritive value</topic><topic>Original</topic><topic>Original Research</topic><topic>Packaging</topic><topic>Production methods</topic><topic>Proteins</topic><topic>Safety standards</topic><topic>Shelf life</topic><topic>Standardization</topic><topic>Starters</topic><topic>Vacuum packaging</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Guo, Liang</creatorcontrib><creatorcontrib>Xu, Wei‐Liang</creatorcontrib><creatorcontrib>Li, Chun‐Dong</creatorcontrib><creatorcontrib>Wang, Fu‐Chao</creatorcontrib><creatorcontrib>Guo, Yuan‐Sheng</creatorcontrib><creatorcontrib>Ya, Mei</creatorcontrib><collection>Wiley-Blackwell Open Access Collection</collection><collection>Wiley-Blackwell Open Access Backfiles (Open Access)</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale Academic OneFile</collection><collection>ProQuest Central (Corporate)</collection><collection>ProQuest Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection (Proquest) (PQ_SDU_P3)</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agriculture Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>ProQuest Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food Science & Nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Guo, Liang</au><au>Xu, Wei‐Liang</au><au>Li, Chun‐Dong</au><au>Wang, Fu‐Chao</au><au>Guo, Yuan‐Sheng</au><au>Ya, Mei</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of the microbial community of traditional Mongolian cheese by using culture‐dependent and independent methods</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2023-02</date><risdate>2023</risdate><volume>11</volume><issue>2</issue><spage>828</spage><epage>837</epage><pages>828-837</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>Mongolian cheese is not only a requisite source of food for the nomadic Mongolian but also follows a unique Mongolian dairy artisanal method of production, possessing high nutritional value and long shelf‐life. In this study, the ancient technique for the production of Mongolian cheese was investigated. The nutritional value of Mongolian cheese was characterized by its high‐protein content (30.13 ± 2.99%) and low‐fat content (9.66 ± 3.36%). Lactobacillus, Lactococcus, and Dipodascus were the predominant bacterial and fungal genera, and Lactobacillus helveticus, Lactococcus piscium, and Dipodascus geotrichum were the predominant species in the Mongolian cheese. The microbiota of products from different cheese factories varies significantly. The high‐temperature (85°C–90°C) kneading of coagulated curds could eliminate most of the thermosensitive microorganisms for extending the shelf‐life of cheese. The indigenous spore‐forming microbes, which included yeasts, belonging to Pichia and Candida genera, and molds, belonging to Mucor and Penicillium genera, which originated from the surroundings during the process of cooling, drying, demolding, and vacuum packaging could survive and cause the package to swell and the cheese to grow mold. The investigation of production technology, nutrition, microbiota, and viable microbes related to shelf‐life contributes to the protection of traditional technologies, extraction of highlights (nutritional profiles and curd scalding) for merchandise marketing, and standardization of Mongolian cheese production, including culture starters and aseptic technique.
Determination of the microbial community of traditional Mongolian Cheese by using culture‐dependent and independent methods.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>36789043</pmid><doi>10.1002/fsn3.3117</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-1954-1179</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2048-7177 |
| ispartof | Food Science & Nutrition, 2023-02, Vol.11 (2), p.828-837 |
| issn | 2048-7177 2048-7177 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_9922113 |
| source | Wiley-Blackwell Open Access Collection; Wiley-Blackwell subscription journals; PubMed Central; EZB Electronic Journals Library |
| subjects | Cheese Culture Dairy industry Dairy products Dipodascus Factories Fermentation Food processing plants Food safety Food sources Fungi High temperature Investigations Methods Microbiota Microbiota (Symbiotic organisms) Microorganisms Milk Mold Molds (Fungi) Mongolian cheese Nomads Nutrient content Nutrition Nutritive value Original Original Research Packaging Production methods Proteins Safety standards Shelf life Standardization Starters Vacuum packaging Yeasts |
| title | Determination of the microbial community of traditional Mongolian cheese by using culture‐dependent and independent methods |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-07T18%3A45%3A51IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Determination%20of%20the%20microbial%20community%20of%20traditional%20Mongolian%20cheese%20by%20using%20culture%E2%80%90dependent%20and%20independent%20methods&rft.jtitle=Food%20Science%20&%20Nutrition&rft.au=Guo,%20Liang&rft.date=2023-02&rft.volume=11&rft.issue=2&rft.spage=828&rft.epage=837&rft.pages=828-837&rft.issn=2048-7177&rft.eissn=2048-7177&rft_id=info:doi/10.1002/fsn3.3117&rft_dat=%3Cgale_pubme%3EA744243268%3C/gale_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2775255886&rft_id=info:pmid/36789043&rft_galeid=A744243268&rfr_iscdi=true |