Microbial diversity and stability during primary cultivation and subcultivation processes of Tibetan kefir

International Journal of Food Science and Technology

Volumn 50, Issue 6, 2015, Pages 1468-1476

  Gao, Wei ^a   Zhang, Lanwei ^a   Feng, Zhen ^b   Liu, Hui ^a   Shigwedha, Nditange ^a   Han, Xue ^a   Yi, Huaxi ^a   Liu, Wenli ^a   Zhang, Shuang ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Microflora; Polymerase chain reaction denaturing gradient gel electrophoresis; Primary cultivation; Subcultivation; Tibetan kefir

Indexed keywords

ELECTROPHORESIS; YEAST;

MICROBIAL DIVERSITY; MICROBIAL SPECIES; MICROFLORA; POLYMERASE CHAIN REACTION-DENATURING GRADIENT GEL ELECTROPHORESIS; STREPTOCOCCUS THERMOPHILUS; STRONG STABILITY; SUBCULTIVATION; TIBETANS;

POLYMERASE CHAIN REACTION;

KAZACHSTANIA UNISPORA; LACTOBACILLUS KEFIRANOFACIENS; LACTOBACILLUS KEFIRI; LACTOBACILLUS PARACASEI; SACCHAROMYCES CEREVISIAE; STREPTOCOCCUS THERMOPHILUS;

EID: 84929290889     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12801     Document Type: Article

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