Exploring microbial diversity in Kermanshah province's Kermanshahi oil through DGGE and sequencing analysis

• Main Authors: Mahsa Belir (Author), Sepide Kadivarian (Author), Jale Moradi (Author), Sara Kooti (Author), Darab Ghadimi (Author), Ramin Abiri (Author), Behzad Mahaki (Author), Amirhooshang Alvandi (Author)
• Format: Book
• Published: BMC, 2024-10-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Abstract Background Ghee, known as "roghane heiwâni," or "Kermanshahi oil" is a traditional fermented butter-like product highly esteemed for its nutritional value. Ghee is prepared using traditional methods and has substantial potential as a reservoir of probiotic microorganism...