Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese.
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| Title: | Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese. |
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| Authors: | Azat R; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China., Liu Y; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China., Li W; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China., Kayir A; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China., Lin DB; Department of Nutritional Sciences, Oklahoma State University, 419 Human Sciences, Stillwater, OK 74078, USA., Zhou WW; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China., Zheng XD; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China. |
| Source: | Journal of Zhejiang University. Science. B [J Zhejiang Univ Sci B] 2016 Aug; Vol. 17 (8), pp. 597-609. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Zhejiang University Press Country of Publication: China NLM ID: 101236535 Publication Model: Print Cited Medium: Internet ISSN: 1862-1783 (Electronic) Linking ISSN: 16731581 NLM ISO Abbreviation: J Zhejiang Univ Sci B Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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