Evaluation of lactic acid bacterial communities in spontaneously-fermented dairy products from Tajikistan, Kyrgyzstan and Uzbekistan using culture-dependent and culture-independent methods
Yue Sun, Jingfang Yang, Jing Yuan, Lin William Cong, Na Le Dang, Tiansong Sun, Wenjun Liu
Topics & Concepts
Lactic acidFermentationFood scienceBacteriaBusinessBiotechnologyBiologyGeneticsProbiotics and Fermented FoodsDigestive system and related healthProtein Hydrolysis and Bioactive Peptides