Background Chinese acid-curd cheeses (CACCs) are iconic traditional foods deeply rooted
in the cultural heritage of Chinese national minorities. These CACCs, encompassing diverse …

Lactic acid bacteria (LAB), which are characterized by producing various functional
metabolites, including antioxidants, organic acids, and antimicrobial compounds, are widely …

In this study, 69 lactobacilli isolated from Tibetan Qula, a raw yak milk cheese, were
screened for their potential use as probiotics. The isolates were tested in terms of: Their …

Antibiotic resistance is one of the most serious health threats in the world. The emergence of
resistant bacteria has seriously limited our ability to treat bacterial illness. So, the world is …

Probiotic industries strive for new, efficient and promising probiotic strains that impart a
positive impact on consumer health. Challenges are persisting in isolation, screening, and …

This study investigated the bacterial and fungal diversities and compositions in the
traditional fermented yak milk from 5 major ecotopes of the Qinghai-Tibetan plateau. Totally …

Methodology. Biochemical and molecular methods were used to identify 100 lactobacilli
isolated from rectal swabs. Among these, L. paracasei ssp. paracasei LP5 and L. brevis LP9 …

Yak milk dreg (YMD) is a traditional homemade fermented daily food in Tibet. In this study,
we characterized the amino acid profiles and bacterial community diversities of nine different …

本试验对青藏高原藏北嵩草附着乳酸菌进行了分离培养, 并利用传统培养法和16S rRNA
序列分析对分离乳酸菌进行了鉴定, 以期探讨高寒地区乳酸菌的发酵生物学特性并分离筛选优良 …

摘要将玉米秸秆(Zea mays) 与废弃白菜(Brassica pekinensis) 进行不同比例(玉米秸秆与废弃
白菜鲜质量比分别为29∶ 19, 27∶ 21, 25∶ 23, 23∶ 25, 21∶ 27 和19∶ 29) 混合青贮 …