Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products

Journal of Dairy Science

Volumn 95, Issue 3, 2012, Pages 1073-1084

  Ao, X ^a,b   Zhang, X ^a,a   Shi, L ^a   Zhao, K ^a   Yu, J ^b   Dong, L ^a   Cao, Y ^c   Cai, Y ^b  

^a SICHUAN AGRICULTURAL UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

^c NORTHEAST INSTITUTE OF GEOGRAPHY AND AGRICULTURAL ECOLOGY   (China)

Author keywords

Fermentation characteristic; Fermented yak milk; Lactic acid bacteria; Xueo

Indexed keywords

BACTERIAL DNA; LACTIC ACID; RIBOSOME DNA; RNA 16S;

ANIMAL; ARTICLE; CATTLE; CHINA; DAIRY PRODUCT; ENTEROCOCCUS; FERMENTATION; GENETICS; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; METABOLISM; MICROBIOLOGY; PHYLOGENY; POLYMERASE CHAIN REACTION; RESTRICTION FRAGMENT LENGTH POLYMORPHISM;

ANIMALS; CATTLE; CHINA; CULTURED MILK PRODUCTS; DNA, BACTERIAL; DNA, RIBOSOMAL; ENTEROCOCCUS; FERMENTATION; LACTIC ACID; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; PHYLOGENY; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; RNA, RIBOSOMAL, 16S;

EID: 84863125051     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4224     Document Type: Article

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