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Bacterial community and composition of different traditional fermented dairy products in China, South Africa, and Sri Lanka by high-throughput sequencing of 16S rRNA genes

Tingting Liang, Xinqiang Xie, Jumei Zhang, Yu Ding, Qingping Wu

2021LWT32 citationsDOI

Topics & Concepts

LactobacillusFood scienceBiologyStreptococcus thermophilusLactobacillus helveticus16S ribosomal RNARaw milkFermentationBifidobacteriumLactococcusBacteriaLactococcus lactisLactic acidGeneticsProbiotics and Fermented FoodsGut microbiota and healthDigestive system and related health
Bacterial community and composition of different traditional fermented dairy products in China, South Africa, and Sri Lanka by high-throughput sequencing of 16S rRNA genes | Litcius