Assessment of Bacterial Composition of Locally Processed Back-Slopped Yogurt Through Next-Generation Sequencing
Assessment of Bacterial Composition of Locally Processed Back-Slopped Yogurt Through Next-Generation Sequencing
Razia Sultana1, Shinawar Waseem Ali1*, Ghulam Murtaza2 and Shahid Mahmood2
Fig. 1.
Relative abundance of kingdoms and phyla (A), classes (B), orders (C), families (D), genera (E), and species (F) of bacteria present in yogurt determined by NGS.
Fig. 2.
Relative abundance of different groups of bacteria present in yogurt determined by NGS.
December 2023
Pakistan J. Zool., Vol. 55, Iss. 6, pp. 2501-3000
