Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Journal of General and Applied Microbiology

Volumn 56, Issue 1, 2010, Pages 1-10

  Sun, Zhihong ^a   Liu, Wenjun ^a   Gao, Wa ^a   Yang, Mei ^a   Zhang, Jiachao ^a   Wu, Lan ^a   Wang, Junguo ^a   Menghe, Bilige ^a   Sun, Tiansong ^a   Zhang, Heping ^a  

^a INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

Author keywords

16S rRNA gene sequence; Identification; Kurut; Lactic acid bacteria

Indexed keywords

BACTERIAL RNA; RNA 16S;

ARTICLE; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CHINA; CONTROLLED STUDY; FERMENTATION; FERMENTED PRODUCT; FOOD PROCESSING; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; MILK; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; RNA SEQUENCE; STREPTOCOCCUS THERMOPHILUS;

BACTERIA (MICROORGANISMS); BOS GRUNNIENS; COCCOIDEA; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 77950440636     PISSN: 00221260     EISSN: 13498037     Source Type: Journal    
DOI: 10.2323/jgam.56.1     Document Type: Article

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