Microbiome-mediated flavor development in Berbassa: a traditional fermented milk starter for Gergoush production.
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| Title: | Microbiome-mediated flavor development in Berbassa: a traditional fermented milk starter for Gergoush production. |
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| Authors: | Eltigani SA; Department of Agricultural, Life and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori, Japan.; School of Health Sciences, Ahfad University for Women, Omdurman, Sudan., Taniguchi T; International Platform for Dryland Research and Education, Tottori University, Tottori, Japan., Ishihara A; Department of Agricultural, Life and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori, Japan.; International Platform for Dryland Research and Education, Tottori University, Tottori, Japan., Arima J; Department of Agricultural, Life and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori, Japan., Elgasim EA; Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan., Eltayeb MM; International Platform for Dryland Research and Education, Tottori University, Tottori, Japan. meltayeb@tottori-u.ac.jp.; Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan. meltayeb@tottori-u.ac.jp. |
| Source: | International microbiology : the official journal of the Spanish Society for Microbiology [Int Microbiol] 2025 Oct; Vol. 28 (7), pp. 1919-1933. Date of Electronic Publication: 2025 May 08. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Springer Nature Country of Publication: Switzerland NLM ID: 9816585 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1618-1905 (Electronic) Linking ISSN: 11396709 NLM ISO Abbreviation: Int Microbiol Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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| ISSN: | 1618-1905 |
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| DOI: | 10.1007/s10123-025-00665-4 |
