Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods

• Jun Mei,

  Affiliation Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China

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• Qizhen Guo,

  Affiliation Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China

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• Yan Wu,

  Affiliation Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China

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• Yunfei Li

  * E-mail: yfli@sjtu.edu.cn

  Affiliation Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China

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