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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue sup7: Nutrition surveys & composition of food
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Comparison of nutrition and microbiological compositions between two types of fermented milk from Tibet in China

Yongfu Chen Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, P.R. China
,
Tiansong Sun Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, P.R. China
,
Jicheng Wang Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, P.R. China
,
Caicike Airden Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, P.R. China
,
Mei Bai Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, P.R. China
&
Heping Zhang Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, P.R. ChinaCorrespondence[email protected]
Pages 243-250 | Published online: 21 Sep 2009

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Rosanna Tofalo, Vincenzina Fusco, Christina Böhnlein, Jan Kabisch, Antonio F. Logrieco, Diana Habermann, Gyu-Sung Cho, Nabil Benomar, Hikmate Abriouel, Markus Schmidt-Heydt, Horst Neve, Wilhelm Bockelmann & Charles M. A. P. Franz. (2020) The life and times of yeasts in traditional food fermentations. Critical Reviews in Food Science and Nutrition 60:18, pages 3103-3132.
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Xusheng Guo, Ruijun Long, Michael Kreuzer, Luming Ding, Zhanhuan Shang, Ying Zhang, Yang Yang & Guangxin Cui. (2014) Importance of Functional Ingredients in Yak Milk-Derived Food on Health of Tibetan Nomads Living Under High-Altitude Stress: A Review. Critical Reviews in Food Science and Nutrition 54:3, pages 292-302.
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Articles from other publishers (11)

Zhanylbubu MAMATOVA & Ali AYDIN. (2022) İpek Yolu Coğrafyasının Ortak Kültürel Değeri “Kurut”Common Cultural Value of Silk Road Geography “Kurut”. Manas Journal of Agriculture Veterinary and Life Sciences 12:2, pages 158-165.
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Aonan Xia, Yang Jiang, Baokun Li, Tong Wang, Jianxin Zhao, Xiaoming Liu & Wei Chen. (2022) Indigenous Chinese fermented dairy products: Microbial diversity, flavour, and health benefits. International Dairy Journal 135, pages 105479.
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Aigerim Tuganbay, Amin Yousefvand & Per Erik Joakim Saris. (2022) Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut. Frontiers in Food Science and Technology 2.
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Zitong Ding, Jiandui Mi, Jianwei Zhou, Wencan Ke & Xusheng Guo. (2022) Characterization of the microbial community compositions and diversities in the traditional fermented yak milk from different ecotopes on the Qinghai-Tibetan plateau. LWT 156, pages 113027.
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Yang Jiang, Nan Li, Qi Wang, Zhenmin Liu, Yuan-Kun Lee, Xiaoming Liu, Jianxin Zhao, Hao Zhang & Wei Chen. (2020) Microbial diversity and volatile profile of traditional fermented yak milk. Journal of Dairy Science 103:1, pages 87-97.
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Vincenzina Fusco, Folarin A. Oguntoyinbo & Charles M.A.P. Franz. 2017. Soft Chemistry and Food Fermentation. Soft Chemistry and Food Fermentation 337 378 .
V. Alexandraki, M. Kazou, A. Angelopoulou, M.P. Arena, V. Capozzi, P. Russo, D. Fiocco, G. Spano, K. Papadimitriou & E. Tsakalidou. 2016. Non-Bovine Milk and Milk Products. Non-Bovine Milk and Milk Products 117 159 .
Wenjun Liu, Huili Pang, Heping Zhang & Yimin Cai. 2014. Lactic Acid Bacteria. Lactic Acid Bacteria 103 203 .
Triana Bergillos-Meca, Miguel Navarro-Alarcón, Carmen Cabrera-Vique, Reyes Artacho, Manuel Olalla, Rafael Giménez, Miriam Moreno-Montoro, Alfonso Ruiz-Bravo, Agustín Lasserrot & Mª Dolores Ruiz-López. (2012) The Probiotic Bacterial Strain Lactobacillus fermentum D3 Increases In Vitro the Bioavailability of Ca, P, and Zn in Fermented Goat Milk. Biological Trace Element Research 151:2, pages 307-314.
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Alline A L Tribst, Pedro E D Augusto & Marcelo Cristianini. (2012) The effect of high pressure homogenization on the activity of a commercial β-galactosidase. Journal of Industrial Microbiology and Biotechnology 39:11, pages 1587-1596.
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Mei BaiManjun QingZhuang GuoYong ZhangXia ChenQiuhua BaoHeping ZhangTian-song Sun. (2010) Occurrence and dominance of yeast species in naturally fermented milk from the Tibetan Plateau of China. Canadian Journal of Microbiology 56:9, pages 707-714.
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