Identification and characterization of Lactic Acid Bacteria isolated from Tibetan Qula cheese

scientific article published in February 2008

Identification and characterization of Lactic Acid Bacteria isolated from Tibetan Qula cheese is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.2323/JGAM.54.51
P698PubMed publication ID18323681
P5875ResearchGate publication ID5528022

P2093author name stringYanping Wang
Yimin Cai
Guangyong Qin
Zhongfang Tan
Zongwei Li
Zongyi Li
Yuheng Duan
Yuping Huo
P433issue1
P921main subjectlactic acid bacteriaQ13360072
P304page(s)51-60
P577publication date2008-02-01
P1433published inThe Journal of General and Applied MicrobiologyQ15763921
P1476titleIdentification and characterization of Lactic Acid Bacteria isolated from Tibetan Qula cheese
P478volume54

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cites work (P2860)
Q92219683Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens
Q60046532Bacterial diversity and community in Qula from the Qinghai-Tibetan Plateau in China
Q38942038Characteristics of lactic acid bacteria isolates and their inoculating effects on the silage fermentation at high temperature
Q33885369Effect of Applying Molasses and Propionic Acid on Fermentation Quality and Aerobic Stability of Total Mixed Ration Silage Prepared with Whole-plant Corn in Tibet
Q43751518Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia
Q33884032Improvement of Fermentation and Nutritive Quality of Straw-grass Silage by Inclusion of Wet Hulless-barley Distillers' Grains in Tibet
Q39155911Naturally occurring lactic Acid bacteria isolated from tomato pomace silage
Q50733408Screening and investigation Lactobacillius spp. to improve Secale cereale silage quality.

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