ArticleFood science & nutrition2021
Evaluation of bacterial diversity of traditional cheese in Tarbagatay Prefecture, China, and its correlation with cheese quality.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Integrated characterization of aroma, taste, and sensory properties of four commercial mutton soups from different regions of China.Food chemistry: X · 2026Article
- Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef.Foods (Basel, Switzerland) · 2023Article
- Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO).Foods (Basel, Switzerland) · 2023Article
- Article
- Determination of the microbial community of traditional Mongolian cheese by using culture-dependent and independent methods.Food science & nutrition · 2023Article
- Comparative analyses of the bacterial communities present in the spontaneously fermented milk products of Northeast India and West Africa.Frontiers in microbiology · 2023Article
- Evaluation of bacterial diversity of traditional cheese in Tarbagatay Prefecture, China, and its correlation with cheese quality.Food science & nutrition · 2021Article
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6 authors.
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Abstract
In Xinjiang, China, traditional handmade cheese is made from fresh milk under natural environmental conditions and is a common fermented dairy product in the region. Due to differences in production methods between regions, the research conducted on the bacterial diversity of traditional handmade cheese is not comprehensive. Hence, little is known about the relationship between bacteria and cheese quality. Therefore, in this study, cheese samples from Tarbagatay Prefecture, Xinjiang, were chosen for investigation. The bacteria in 17 cheese samples were analyzed by sequencing 16S rRNA using Illumina MiSeq technology. The results showed that there were two dominant bacterial phyla and six dominant bacterial genera in the cheeses. Of these,
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