Bacterial diversity analysis in Kazakh fermented milks Shubat and Ayran by combining culture-dependent and culture-independent methods
Sagyman Zhadyra, Xiao Han, Bakytzhan B. Anapiyayev, Fei Tao, Ping Xu
Topics & Concepts
BiologyLeuconostocFood scienceFermentationLactobacillusProbiotic16S ribosomal RNABacteriaFermentation in food processingLactic acidWeissellaBiotechnologyMicrobiologyGeneticsAnimal Diversity and Health StudiesProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides