| molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of russia. | russian traditional fermented dairy foods have been consumed for thousands of years. however, little research has focused on exploiting lactic acid bacteria (lab) resources and analyzing the lab composition of russian traditional fermented dairy foods. in the present study, we cultured lab isolated from fermented mare and cow milks, sour cream, and cheese collected from kalmykiya, buryats, and tuva regions of russia. seven lactobacillus species and the bifidobacterium genus were quantified by qu ... | 2015 | 26004836 |
| bacterial microbiota of kazakhstan cheese revealed by single molecule real time (smrt) sequencing and its comparison with belgian, kalmykian and italian artisanal cheeses. | in kazakhstan, traditional artisanal cheeses have a long history and are widely consumed. the unique characteristics of local artisanal cheeses are almost completely preserved. however, their microbial communities have rarely been reported. the current study firstly generated the single molecule, real-time (smrt) sequencing bacterial diversity profiles of 6 traditional artisanal cheese samples of kazakhstan origin, followed by comparatively analyzed the microbiota composition between the current ... | 2017 | 28068902 |