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

作     者：Guoqiang Yao Qiuwen He Wenyi Zhang Heping Zhang Tiansong Sun 姚国强;何秋雯;张文羿;张和平;孙天松

作者机构：Key Laboratory of Dairy Biotechnology and EngineeringMinistry of EducationChinaInner Mongolia Agricultural UniversityHohhot 010018China Key Laboratory of Dairy Products ProcessingMinistry of Agriculture and Rural AffairsInner Mongolia Agricultural UniversityHohhot 010018China 

出 版 物：《Science Bulletin》 (科学通报（英文版）)

年 卷 期：2020年第65卷第24期

页      面：2065-2067,M0004,M0005页

核心收录：

学科分类：08[工学] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 

基　　金：supported by the National Natural Science Foundation of China (31771954 and 31922071) 

主　　题：传统发酵乳制品 酸马奶 细菌多样性 单分子实时测序技术 稀有物种 乳酸菌 检测灵敏度 方法检测 

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].