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Bacterial Community of Koumiss from Mongolia Investigated by Culture and Culture-Independent Methods
Autor:
Eva Marie Breines, Wilhelm H. Holzapfel, Pen Ren, Armin Kousha, Sigmund Sperstad, Gerd Jorun Yttergård, Zhigang Zhou, Renate Andersen, Einar Ringø, Ann Kristin Andreassen, Heidi Mathilde Johansen, Kirstin Opsal, Ellinor Hareide, Jacques Godfroid
Publikováno v:
Food Biotechnology. 28:333-353
The bacterial community of fermented horse milk (koumiss) from Mongolia was studied using three methods: cultivation, direct identification by 16S rRNA clone library and denaturing gradient gel electrophoresis (DGGE). Ninety-eight strains were isolat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::435814cf05d4bf31c922f3a007ff1d98
https://doi.org/10.1080/08905436.2014.964253
https://doi.org/10.1080/08905436.2014.964253
