Dynamic changes of the microbial communities during the preparation of traditional Tibetan Qula cheese

Dairy Science and Technology

Volumn 95, Issue 2, 2015, Pages 167-180

  Zhang, Bei ^a,b   Tan, Zhongfang ^a   Wang, Yanping ^a   Li, Zongwei ^a   Jiao, Zhen ^a   Huang, Qunce ^a  

^a ZHENGZHOU UNIVERSITY   (China)

^b JIAOZUO UNIVERSITY   (China)

Author keywords

16S rRNA gene; Dynamic changes; LAB; Microbial community analysis; Qula cheese

Indexed keywords

AEROBIC BACTERIA; BACILLI; CHEESES; DAIRIES; FERMENTATION; GENES; LABORATORIES; LACTIC ACID; RNA; YEAST;

16S RRNA GENE; DYNAMIC CHANGES; GENE SEQUENCE ANALYSIS; LACTOBACILLUS BUCHNERI; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; MICROBIAL COMMUNITIES; MICROBIAL COMMUNITY ANALYSIS;

COLIFORM BACTERIA;

BACTERIA (MICROORGANISMS); BOS GRUNNIENS; ENTEROCOCCUS HIRAE; ENTEROCOCCUS MUNDTII; FUNGI; LACTOBACILLUS BUCHNERI; LACTOBACILLUS CASEI; LACTOBACILLUS DIOLIVORANS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LACTOCOCCUS LACTIS; LEUCONOSTOC MESENTEROIDES;

EID: 84924059528     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-014-0194-1     Document Type: Article

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