• Fungal Diversity in Xinjiang Traditional Cheese and its Correlation With Moisture Content

    13 days ago - By Springer

    Abstract
    Cheese is one of the traditional fermented dairy products in Xinjiang, China. Due to its geographical location and regional feature this type of cheese harbors certain regional characteristics. To investigate these, here Illumina MiSeq high-throughput sequencing technology was used to target the v4-v5 interval to analyze the composition of fungal flora in Xinjiang traditional cheese. Our results showed the fungal flora of this cheese is mainly composed of Pichia , Kazachstania , Galactomyces , Zygosaccharomyces , Torulaspora , Dipodascus and Ogataea belonging to the Ascomycota...
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