Ontology highlight
ABSTRACT:
SUBMITTER: Zheng X
PROVIDER: S-EPMC5822340 | biostudies-literature | 2018 Feb
REPOSITORIES: biostudies-literature
Zheng Xiaoji X Li Kaixiong K Shi Xuewei X Ni Yongqing Y Li Baokun B Zhuge Bin B
MicrobiologyOpen 20171226 1
Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Kazak cheese fermentation, yeasts play important role in flavor formation during ripening. To develop ripening cultures, we isolated 123 yeasts from 25 cheese products in Kazak, and identified 87 isolates by the D1/D2 domain of the large subunit rRNA gene sequence. Pichia kudriavzevii was the dominant yeast in Kazak chee ...[more]