Single molecule,real-time sequencing technology improves the sensitivity for detecting bacteria in koumiss,a traditional fermented mare milk product

• 来源期刊: 科学通报（英文版）
• 年，卷（期）: 2020,（24）
• 所属期刊栏目: SHORT COMMUNICATIONS
• 页码范围: 2065-2067
• 页数: 3页
• 语种: 英文

摘要

Food fermentation has a long history in China[1].Traditional fermented dairy products contain an array of natural microbes and some of them exert desirable health effects[2].There is a growing interest in identifying specific health-promoting microbes present in the fermented dairy products[3].