PRJNA527179
Taxonomic and functional insights on bacterial communities in traditional Koumiss
A total of 7 traditionally fermented koumiss samples were collected dynamically in one site in Xilingol, Inner Mongolia. These samples (B1, B2, B3, B4, B5, B7) at different stages of fermentation (0h, 12h, 24h, 36h, 48h, and over 7d) were collected aseptically and were kept in a tank filled with liquid nitrogen during transportation.