Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt.

Huang, Zhipeng; Habib, Arslan; Ding, Xiaoming; Lv, Hong

Huang, Zhipeng; Habib, Arslan; Ding, Xiaoming; Lv, Hong.

Afiliación

Huang Z; Collaborative Innovation Center for Genetics and Development, State Key Laboratory of Genetic Engineering, Department of Microbiology, School of Life Sciences, Fudan University, Shanghai 200438, China.
Habib A; Laboratory of Molecular Immunology, State Key Laboratory of Genetic Engineering, School of Life Sciences, Fudan University, Shanghai 200438, China.
Ding X; Collaborative Innovation Center for Genetics and Development, State Key Laboratory of Genetic Engineering, Department of Microbiology, School of Life Sciences, Fudan University, Shanghai 200438, China.
Lv H; State Key Laboratory of Genetic Engineering, School of Life Sciences, Fudan University, Shanghai 200438, China.

Molecules ; 28(13)2023 Jul 06.

Article en En | MEDLINE | ID: mdl-37446903

Asunto(s)

Lactobacillus delbrueckii; Yogur; Animales; Bovinos; Yogur/análisis; Leche/química; Tibet; Lactobacillus delbrueckii/metabolismo; Streptococcus thermophilus/metabolismo; Fermentación

Palabras clave

Lactobacillus bulgaricus; Streptococcus thermophilus; Tibetan yak yogurt; fermented milk; genetic stability

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Yogur / Lactobacillus delbrueckii Límite: Animals País/Región como asunto: Asia Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: China

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