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

Kaili Zhang1, Yan Zhang1, Shan Li1

  • 1School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, 832000 Xinjiang People's Republic of China.

Indian Journal of Microbiology
|January 24, 2022
PubMed

Keywords:
CheeseFungal diversityIllumina MiSeq high-throughput sequencingMoisture

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