Publication | Open Access

Influence of fermentation temperature on microbial community composition and physicochemical properties of mabisi, a traditionally fermented milk

Food FermentationHealth SciencesFermentation TemperatureLactic Acid BacteriaMicrobial Community CompositionMicrobial EcologyFood MicrobiologyMicrobiologyFood ProcessingFood QualityMedicineFood SafetyPhysicochemical Properties