Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China.

Abstract

Various traditional fermented yak milk and raw milk foods could be considered as an abundant resource for obtaining novel lactic acid bacteria (LAB) with unique properties. Eighty-eight samples of yak milk products were collected from Gansu Province in China. Three hundred and nineteen strains of LAB isolated from these samples were identified by phenotypic… (More)

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