Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Tsedensodnom Tsogtgerel"'
Autor:
Jie Yu, Lanxin Mo, Lin Pan, Caiqing Yao, Dongyan Ren, Xiaona An, Tsedensodnom Tsogtgerel, Heping Zhang, Wenjun Liu
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Traditional sour cream and butter are widely popular fermented dairy products in Russia for their flavor and nutrition, and contain rich microbial biodiversity, particularly in terms of lactic acid bacteria (LAB). However, few studies have described
Externí odkaz:
https://doaj.org/article/73c65d601b8f45ca91235f663de2aff9
Autor:
Jie Yu, Dongyan Ren, Qiangchuan Hou, Hao Jin, Xiaona An, Heping Zhang, Lanxin Mo, Caiqing Yao, Tsedensodnom Tsogtgerel
Publikováno v:
Journal of Dairy Science. 102:3912-3923
Traditional fermented dairy foods have been the major components of the Mongolian diet for millennia. In this study, we used propidium monoazide (PMA; binds to DNA of nonviable cells so that only viable cells are enumerated) and single-molecule real-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32ce878211a97a7bc60c6a9ed9a2715e
https://doi.org/10.3168/jds.2018-15756
https://doi.org/10.3168/jds.2018-15756
Autor:
Dongyan Ren, Caiqing Yao, Tsedensodnom Tsogtgerel, Wenjun Liu, Lanxin Mo, Xiaona An, Jie Yu, Lin Pan, Heping Zhang
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Vol 9 (2018)
Frontiers in Microbiology, Vol 9 (2018)
Traditional sour cream and butter are widely popular fermented dairy products in Russia for their flavor and nutrition, and contain rich microbial biodiversity, particularly in terms of lactic acid bacteria (LAB). However, few studies have described
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52729863598818aaf33fedd32674b5bc
http://europepmc.org/articles/PMC6232932
http://europepmc.org/articles/PMC6232932