Abstract:The objective of this paper was to study the microbial quality characteristics and diversity of Koumiss koji (fermented dairy product from mare's milk) in four different regions of Mongolia, which provides data for a comprehensive understanding of the composition of acid Koumiss koji (assets) and lays a foundation for the development and utilization of strain resources in traditional fermented dairy products. Using High-throughput sequencing of the V3-V4 regions of the 16S rRNA gene, we determined the communit… Show more
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