Single molecule, real-time sequencing technology improves the sensitivity for detecting bacteria in koumiss, a traditional fermented mare milk product-Reference-Cited by-同舟云学术

Single molecule, real-time sequencing technology improves the sensitivity for detecting bacteria in koumiss, a traditional fermented mare milk product

Published:2020-12 Issue:24 Volume:65 Page:2065-2067
ISSN:2095-9273
Container-title:Science Bulletin
language:en
Short-container-title:Science Bulletin

Author:

Yao Guoqiang,He Qiuwen,Zhang Wenyi,Zhang Heping,Sun Tiansong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference15 articles.

1. Lactic acid bacteria in traditional fermented Chinese foods;Liu;Food Res Int,2011

2. Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare's milk;Chen;J Dairy Sci,2010

3. Study of bacterial and fungal community structures in traditional koumiss from Inner Mongolia;Guo;J Dairy Sci,2019

4. Fermentation and koumiss;Zhang,2011

5. Identification and characterization of the dominant lactobacilli isolated from koumiss in China;Sun;J Gen Appl Microbiol,2010

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4. KOUMISS THERAPY CAN IMPROVE THE INTESTINAL FLORA IMBALANCE IN PATIENTS WITH HYPERLIPIDEMIA IN A SHORT TIME;ACTA MEDICA MEDITERR;2021