Single molecule,real-time sequencing technology improves the sensitivity for detecting bacteria in k

• 作 者: Guoqiang Yao Qiuwen He Wenyi Zhang Heping Zhang Tiansong Sun
• 机 构: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, China, Inner Mongolia
• 出 处: 科学通报（英文版）
• 发表日期: 2020年24期

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].