Publications
| occurrence and dominance of yeast species in naturally fermented milk from the tibetan plateau of china. | to determine which yeasts are present in the naturally fermented milks of china, 69 samples made by the nomads of tibet were collected from the tibetan plateau in china. from these samples, 225 strains of yeast were isolated and identified using conventional microbiological analysis and gene sequencing analysis of the d1/d2 domain of the large subunit (26s) ribosomal dna. the results showed that the total concentration of yeasts in these samples ranged from 5.01 to 8.97 log10 colony-forming unit ... | 2010 | 20921981 |
| fine structure of tibetan kefir grains and their yeast distribution, diversity, and shift. | tibetan kefir grains (tkgs), a kind of natural starter for fermented milk in tibet, china, host various microorganisms of lactic acid bacteria, yeasts, and occasionally acetic acid bacteria in a polysaccharide/protein matrix. in the present study, the fine structure of tkgs was studied to shed light on this unusual symbiosis with stereomicroscopy and thin sections. the results reveal that tkgs consist of numerous small grain units, which are characterized by a hollow globular structure with a di ... | 2014 | 24977409 |