High-throughput sequencing reveals microbial community diversity of Tibetan naturally fermented yak milk

Annals of Microbiology

Volumn 65, Issue 3, 2015, Pages 1741-1751

  Liu, Wenjun ^a   Xi, Xiaoxia ^a   Sudu, Qimuge ^a   Kwok, Laiyu ^a   Guo, Zhuang ^a   Hou, Qiangchuan ^a   Menhe, Bilige ^a   Sun, Tiansong ^a   Zhang, Heping ^a  

^a INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Microbiome; Naturally fermented yak milk; Pyrosequencing; Tibet

Indexed keywords

ACINETOBACTER; ASCOMYCOTA; BACTERIA (MICROORGANISMS); BACTEROIDETES; BOS GRUNNIENS; ENTEROCOCCUS; FIRMICUTES; FUNGI; LACTOBACILLUS; LACTOCOCCUS; LEUCONOSTOC; MASSILIA; OTUS; PANTOEA; PROPIONIBACTERIUM; PROTEOBACTERIA; SACCHAROMYCES; STREPTOCOCCUS;

EID: 84938951669     PISSN: 15904261     EISSN: 18692044     Source Type: Journal    
DOI: 10.1007/s13213-014-1013-x     Document Type: Article

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