Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia

By Koichi Watanabe, J. Fujimoto, M. Sasamoto, J. Dugersuren, Tseveendori Tumursuh, Shirchin Demberel. 2008

171 citations recorded by the source corpus.

Subfields: Food Science, Genetics

View Paper: https://www.semanticscholar.org/paper/5fdbefb97feff6c3e4971091a7ead44c028ebfcb

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Ross
2. Paul D. Cotter
3. T. Beresford

In Genetics

1. Paul D. Cotter

Citations in the corpus

• The complex microbiota of raw milk. (2013, background): “thermophilus, Enterococcus faecalis, Enterococcus durans and Weissella cibaria as being among the most common species in yak milk (Watanabe et al., 2008; Yu et al., 2011).”
• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, unknown): “Genera of yeasts reported for fermented foods, alcoholic beverages and non-food mixed amylolytic starters are mostly Brettanomyces, Candida, Cryptococcus, Debaryomyces, Dekkera, Galactomyces, Geotrichum, Hansenula, Hanseniaspora, Hyphopichia, Issatchenkia, Kazachstania, Kluyveromyces, Metschnikowia,”
• Biodiversity of Lactic Acid Bacteria (2014, background): “Phylogenetically, the genus Leuconostoc is closely related to the genera Fructobacillus, Oenococcus and Weissella, and together they are commonly known as the ‘Leuconostoc group’ of LAB.”