bioRxiv preprint doi: https://doi.org/10.1101/2021.03.15.435442; this version posted March 15, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. Microbial diversity in raw milk and Sayram Ketteki from southern of Xinjiang, China DongLa Gao1,2,Weihua Wang1,2*,ZhanJiang Han1,3,Qian Xi1,2, ,RuiCheng Guo1,2,PengCheng Kuang1,2,DongLiang Li1,2 1 College of Life Science, Tarim University, Alaer, Xinjiang , China 2 Xinjiang Production and Construction Corps Key Laboratory of Deep Processing of Agricultural Products in South Xinjiang, Alar, Xinjiang ,China 3 Xinjiang Production and Construction Corps Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin, Alar, Xinjiang , China *Corresponding author E-mail:
[email protected](Weihua Wang) bioRxiv preprint doi: https://doi.org/10.1101/2021.03.15.435442; this version posted March 15, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. Abstract Raw milk and fermented milk are rich in microbial resources, which are essential for the formation of texture, flavor and taste. In order to gain a deeper knowledge of the bacterial and fungal community diversity in local raw milk and home-made yogurts