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For: Zhang K, Zhang Y, Li S, Li Y, Li B, Guo Z, Xiao S. Fungal Diversity in Xinjiang Traditional Cheese and its Correlation With Moisture Content. Indian J Microbiol 2022;62:47-53. [PMID: 35068603 DOI: 10.1007/s12088-021-00967-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Accepted: 07/31/2021] [Indexed: 10/20/2022]  Open
Number Cited by Other Article(s)
1
Wang J, Hao S, Ren Q. Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods. Foods 2023;12:2691. [PMID: 37509783 PMCID: PMC10378637 DOI: 10.3390/foods12142691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023]  Open
2
Bao W, He Y, Yu J, Yang X, Liu M, Ji R. Diversity analysis and gene function prediction of bacteria and fungi of Bactrian camel milk and naturally fermented camel milk from Alxa in Inner Mongolia. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
3
Indigenous Chinese fermented dairy products: Microbial diversity, flavour, and health benefits. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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