{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,16]],"date-time":"2026-05-16T15:12:07Z","timestamp":1778944327460,"version":"3.51.4"},"reference-count":47,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,3,17]],"date-time":"2026-03-17T00:00:00Z","timestamp":1773705600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100009620","name":"Gansu Provincial Science and Technology Department","doi-asserted-by":"publisher","award":["24ZD13NA014-0104"],"award-info":[{"award-number":["24ZD13NA014-0104"]}],"id":[{"id":"10.13039\/501100009620","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100009620","name":"Gansu Provincial Science and Technology Department","doi-asserted-by":"publisher","award":["25YFNA038"],"award-info":[{"award-number":["25YFNA038"]}],"id":[{"id":"10.13039\/501100009620","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32160583"],"award-info":[{"award-number":["32160583"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007932","name":"Gansu Agricultural University","doi-asserted-by":"publisher","award":["23JR6KA028"],"award-info":[{"award-number":["23JR6KA028"]}],"id":[{"id":"10.13039\/501100007932","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007932","name":"Gansu Agricultural University","doi-asserted-by":"publisher","award":["Gaufx-02Y01"],"award-info":[{"award-number":["Gaufx-02Y01"]}],"id":[{"id":"10.13039\/501100007932","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007932","name":"Gansu Agricultural University","doi-asserted-by":"publisher","award":["YB2024003"],"award-info":[{"award-number":["YB2024003"]}],"id":[{"id":"10.13039\/501100007932","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007932","name":"Gansu Agricultural University","doi-asserted-by":"publisher","award":["2025CXZX-786"],"award-info":[{"award-number":["2025CXZX-786"]}],"id":[{"id":"10.13039\/501100007932","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,4]]},"DOI":"10.1016\/j.fochx.2026.103771","type":"journal-article","created":{"date-parts":[[2026,3,20]],"date-time":"2026-03-20T20:35:25Z","timestamp":1774038925000},"page":"103771","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Comparative study of the physicochemical properties, volatile compounds, and bacterial microbiota in commercial and traditional yak yogurt from the Qinghai\u2013Tibet plateau"],"prefix":"10.1016","volume":"35","author":[{"given":"Juan","family":"Song","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yiheng","family":"Li","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Longlin","family":"Wang","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jinliang","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chengrui","family":"Shi","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Liwen","family":"Zhong","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Caihong","family":"Liu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mailin","family":"Song","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xinyun","family":"Yu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Weibing","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pengcheng","family":"Wen","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2026.103771_bb0005","doi-asserted-by":"crossref","first-page":"1467841","DOI":"10.3389\/fmicb.2024.1467841","article-title":"Multi-omics insights into the energy compensation of rumen microbiota of grazing yaks in cold season","volume":"15","author":"Bai","year":"2024","journal-title":"Frontiers in Microbiology"},{"issue":"12","key":"10.1016\/j.fochx.2026.103771_bb0010","doi-asserted-by":"crossref","first-page":"679","DOI":"10.3390\/fermentation8120679","article-title":"The evolution of fermented milks, from artisanal to industrial products: A critical review","volume":"8","author":"Bintsis","year":"2022","journal-title":"Fermentation"},{"issue":"1","key":"10.1016\/j.fochx.2026.103771_bb0015","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1111\/1471-0307.12740","article-title":"Bioactive compound levels and sensory quality of partially skimmed organic yoghurts: Effects of the milk treatment, production season and starter culture*","volume":"74","author":"Brodziak","year":"2021","journal-title":"International Journal of Dairy Technology"},{"key":"10.1016\/j.fochx.2026.103771_bb0020","article-title":"Improvement of rheological and sensory properties of lactobacillus helveticus fermented milk by prebiotics","volume":"23","author":"Chi","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.103771_bb0025","doi-asserted-by":"crossref","first-page":"2183","DOI":"10.3389\/fmicb.2019.02183","article-title":"Volatile flavor compounds profile and fermentation characteristics of Milk fermented by lactobacillus delbrueckii subsp","volume":"10","author":"Dan","year":"2019","journal-title":"Bulgaricus. Frontiers in Microbiology"},{"key":"10.1016\/j.fochx.2026.103771_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.113027","article-title":"Characterization of the microbial community compositions and diversities in the traditional fermented yak milk from different ecotopes on the Qinghai-Tibetan plateau","volume":"156","author":"Ding","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.103771_bb0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.113027","article-title":"Characterization of the microbial community compositions and diversities in the traditional fermented yak milk from different ecotopes on the Qinghai-Tibetan plateau","volume":"156","author":"Ding","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.103771_bb0040","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1016\/j.foodres.2019.01.059","article-title":"Tail or artefact? Illustration of the impact that uncertainty of the serial dilution and cell enumeration methods has on microbial inactivation","volume":"119","author":"Garre","year":"2019","journal-title":"Food Research International"},{"issue":"13","key":"10.1016\/j.fochx.2026.103771_bb0045","doi-asserted-by":"crossref","first-page":"4595","DOI":"10.1002\/jsfa.8329","article-title":"Fermentation of sarshir (kaymak) by lactic acid bacteria: Antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile","volume":"97","author":"Hashemi","year":"2017","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2026.103771_bb0050","series-title":"Compilations of flavour threshold values in water and other media (second enlarged and Revised Edition). Beijing, ISBN: 978\u20137\u201303-045311-2: Science Press","author":"van Hemert","year":"2018"},{"issue":"13","key":"10.1016\/j.fochx.2026.103771_bb0055","doi-asserted-by":"crossref","first-page":"5242","DOI":"10.3390\/molecules28135242","article-title":"Physiochemical and microbial analysis of Tibetan yak Milk yogurt in comparison to locally available yogurt","volume":"28","author":"Huang","year":"2023","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2026.103771_bb0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.fct.2022.113244","article-title":"Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream","volume":"166","author":"Khademi","year":"2022","journal-title":"Food and Chemical Toxicology"},{"issue":"1","key":"10.1016\/j.fochx.2026.103771_bb0065","doi-asserted-by":"crossref","first-page":"16","DOI":"10.3390\/fermentation10010016","article-title":"Lactococcus lactis in dairy fermentation\u2014Health-promoting and probiotic properties","volume":"10","author":"Kondrotiene","year":"2023","journal-title":"Fermentation"},{"issue":"1","key":"10.1016\/j.fochx.2026.103771_bb0070","doi-asserted-by":"crossref","first-page":"16","DOI":"10.3390\/fermentation10010016","article-title":"Lactococcus lactis in dairy fermentation\u2014Health-promoting and probiotic properties","volume":"10","author":"Kondrotiene","year":"2023","journal-title":"Fermentation"},{"issue":"2","key":"10.1016\/j.fochx.2026.103771_bb0075","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1016\/j.fshw.2021.11.006","article-title":"Evaluation of probiotic yoghurt by the mixed culture with lactobacillus plantarum A3","volume":"11","author":"Lang","year":"2022","journal-title":"Food Science and Human Wellness"},{"issue":"2","key":"10.1016\/j.fochx.2026.103771_bb0080","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1016\/j.fshw.2021.11.006","article-title":"Evaluation of probiotic yoghurt by the mixed culture with lactobacillus plantarum A3","volume":"11","author":"Lang","year":"2022","journal-title":"Food Science and Human Wellness"},{"key":"10.1016\/j.fochx.2026.103771_bb0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137553","article-title":"Exploring the link between microbial community structure and flavour compounds of traditional fermented yak milk in Gannan region","volume":"435","author":"Li","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103771_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.138462","article-title":"Pseudo-targeted lipidomics insights into lipid discrepancies between yak colostrum and mature milk based on UHPLC-Qtrap-MS","volume":"442","author":"Li","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103771_bb0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.140679","article-title":"Insights into the microscopic heterogeneity of whey proteins between yak colostrum and mature milk based on 4D lable-free quantitative phosphoproteomics","volume":"460","author":"Li","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103771_bb0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2022.101832","article-title":"Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC-IMS and HS-SPME-GC-TOF\/MS","volume":"49","author":"Liu","year":"2022","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.103771_bb0105","doi-asserted-by":"crossref","first-page":"1131","DOI":"10.3389\/fmicb.2020.01131","article-title":"Metabolic profiles of carbohydrates in Streptococcus thermophilus during pH-controlled batch fermentation","volume":"11","author":"Liu","year":"2020","journal-title":"Frontiers in Microbiology"},{"issue":"1","key":"10.1016\/j.fochx.2026.103771_bb0110","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1186\/s40168-023-01477-2","article-title":"Using strain-resolved analysis to identify contamination in metagenomics data","volume":"11","author":"Lou","year":"2023","journal-title":"Microbiome"},{"key":"10.1016\/j.fochx.2026.103771_bb0115","article-title":"Evaluation of pH, titratable acidity, syneresis and sensory profiles of someyoghurt samples from the Kingdom of Lesotho","volume":"693\u2013697","author":"Matela","year":"2019","journal-title":"Food Research"},{"key":"10.1016\/j.fochx.2026.103771_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.110350","article-title":"Influence of fermentation temperature on microbial community composition and physicochemical properties of mabisi, a traditionally fermented milk","volume":"136","author":"Moonga","year":"2021","journal-title":"LWT"},{"issue":"2","key":"10.1016\/j.fochx.2026.103771_bb0125","doi-asserted-by":"crossref","first-page":"869","DOI":"10.1007\/s42770-021-00461-y","article-title":"Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product","volume":"52","author":"Obioha","year":"2021","journal-title":"Brazilian Journal of Microbiology"},{"issue":"13","key":"10.1016\/j.fochx.2026.103771_bb0130","doi-asserted-by":"crossref","first-page":"6558","DOI":"10.3390\/app12136558","article-title":"Fatty acid content, lipid quality indices, and mineral composition of cow Milk and yogurts produced with different starter cultures enriched with Bifidobacterium bifidum","volume":"12","author":"Paszczyk","year":"2022","journal-title":"Applied Sciences"},{"issue":"3","key":"10.1016\/j.fochx.2026.103771_bb0135","doi-asserted-by":"crossref","first-page":"2594","DOI":"10.3168\/jds.2020-19303","article-title":"Characterization and association of bacterial communities and nonvolatile components in spontaneously fermented cow milk at different geographical distances","volume":"104","author":"Peng","year":"2021","journal-title":"Journal of Dairy Science"},{"issue":"3","key":"10.1016\/j.fochx.2026.103771_bb0140","doi-asserted-by":"crossref","first-page":"2594","DOI":"10.3168\/jds.2020-19303","article-title":"Characterization and association of bacterial communities and nonvolatile components in spontaneously fermented cow milk at different geographical distances","volume":"104","author":"Peng","year":"2021","journal-title":"Journal of Dairy Science"},{"issue":"6","key":"10.1016\/j.fochx.2026.103771_bb0145","doi-asserted-by":"crossref","first-page":"3451","DOI":"10.3168\/jds.2023-23983","article-title":"Metagenomics reveals differences in the composition of bacterial antimicrobial resistance and antibiotic resistance genes in pasteurized yogurt and probiotic bacteria yogurt from China","volume":"107","author":"Qu","year":"2024","journal-title":"Journal of Dairy Science"},{"issue":"10","key":"10.1016\/j.fochx.2026.103771_bb0150","doi-asserted-by":"crossref","first-page":"1581","DOI":"10.4014\/jmb.1807.07017","article-title":"Proteolytic system of Streptococcus thermophilus","volume":"28","author":"Rodr\u00edguez-Serrano","year":"2018","journal-title":"Journal of Microbiology and Biotechnology"},{"key":"10.1016\/j.fochx.2026.103771_bb0155","doi-asserted-by":"crossref","first-page":"1086985","DOI":"10.3389\/fvets.2023.1086985","article-title":"\u201cThe yak\u201d\u2014A remarkable animal living in a harsh environment: An overview of its feeding, growth, production performance, and contribution to food security","volume":"10","author":"Shah","year":"2023","journal-title":"Frontiers in Veterinary Science"},{"key":"10.1016\/j.fochx.2026.103771_bb0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2025.106067","article-title":"Diversity analysis and function prediction of lactic acid bacteria in natural fermented dairy products in Mongolia","volume":"65","author":"Su","year":"2025","journal-title":"Food Bioscience"},{"issue":"9","key":"10.1016\/j.fochx.2026.103771_bb0165","first-page":"1771","article-title":"Differential amino acid uptake and depletion in mono-cultures and co-cultures of Streptococcus thermophilus and lactobacillus delbrueckii subsp","volume":"10","author":"Ulmer","year":"2022","journal-title":"Bulgaricus in a Novel Semi-Synthetic Medium. Microorganisms"},{"key":"10.1016\/j.fochx.2026.103771_bb0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.micres.2024.127794","article-title":"Effects of Bifidobacterium animalis subsp. Lactis BB-12 and yogurt on mice during oral antibiotic administration","volume":"286","author":"Uttarwar","year":"2024","journal-title":"Microbiological Research"},{"issue":"2","key":"10.1016\/j.fochx.2026.103771_bb0175","doi-asserted-by":"crossref","first-page":"569","DOI":"10.1002\/jsfa.12168","article-title":"Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations","volume":"103","author":"V\u00e9nica","year":"2023","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2026.103771_bb0180","article-title":"Integrated transcriptome and proteome analyses reveal protein metabolism in lactobacillus helveticus CICC22171","volume":"12","author":"Xu","year":"2021","journal-title":"Frontiers in Microbiology"},{"issue":"11","key":"10.1016\/j.fochx.2026.103771_bb0185","doi-asserted-by":"crossref","first-page":"2172","DOI":"10.3390\/foods12112172","article-title":"Comparative study on nutritional characteristics and volatile flavor substances of yak Milk in different regions of Gannan","volume":"12","author":"Yang","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.103771_bb0190","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.117744","article-title":"Flavor characteristics of natural yak yogurt and the impact of fermentation with isolated strains on flavor compounds in manual yak yogurt","volume":"223","author":"Yanting","year":"2025","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.103771_bb0195","article-title":"Effect of different isolation sources of Lactococcus lactis subsp. Lactis on volatile metabolites in fermented milk","volume":"X, 21","author":"Yu","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103771_bb0200","article-title":"Effect of different isolation sources of Lactococcus lactis subsp. Lactis on volatile metabolites in fermented milk","volume":"X, 21","author":"Yu","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103771_bb0205","article-title":"Characterizing microbial diversity and metabolic pathways in yak milk and fermented yak milk based on metagenomics: A study from Ganzi Tibetan autonomous prefecture","volume":"25","author":"Zhang","year":"2025","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.103771_bb0210","article-title":"Characterizing microbial diversity and metabolic pathways in yak milk and fermented yak milk based on metagenomics: A study from Ganzi Tibetan autonomous prefecture","volume":"25","author":"Zhang","year":"2025","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.103771_bb0215","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2025.106736","article-title":"Macrogenomic and physicochemical analyses reveal microbial community and functional differences among traditional, commercial, and fortified Xiaoqu","volume":"68","author":"Zhang","year":"2025","journal-title":"Food Bioscience"},{"issue":"3","key":"10.1016\/j.fochx.2026.103771_bb0220","doi-asserted-by":"crossref","first-page":"2025","DOI":"10.3168\/jds.2021-20861","article-title":"Effects of lactobacillus fermentum HY01 on the quality characteristics and storage stability of yak yogurt","volume":"105","author":"Zhang","year":"2022","journal-title":"Journal of Dairy Science"},{"issue":"6","key":"10.1016\/j.fochx.2026.103771_bb0225","doi-asserted-by":"crossref","first-page":"1257","DOI":"10.3390\/molecules29061257","article-title":"Fermentation characteristics of fermented Milk with Streptococcus thermophilus CICC 6063 and lactobacillus helveticus CICC 6064 and volatile compound dynamic profiles during fermentation and storage","volume":"29","author":"Zhao","year":"2024","journal-title":"Molecules"},{"issue":"1","key":"10.1016\/j.fochx.2026.103771_bb0230","doi-asserted-by":"crossref","first-page":"229","DOI":"10.3168\/jds.2024-25301","article-title":"Co-culturing Bifidobacterium animalis ssp. Lactis with lactobacillus helveticus accelerates its growth and fermentation in milk through metabolic interactions","volume":"108","author":"Zhong","year":"2025","journal-title":"Journal of Dairy Science"},{"issue":"21","key":"10.1016\/j.fochx.2026.103771_bb0235","doi-asserted-by":"crossref","first-page":"4581","DOI":"10.3390\/nu14214581","article-title":"FDF-DB: A database of traditional fermented dairy foods and their associated microbiota","volume":"14","author":"Zinno","year":"2022","journal-title":"Nutrients"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526002920?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526002920?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,5,16]],"date-time":"2026-05-16T14:44:23Z","timestamp":1778942663000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526002920"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4]]},"references-count":47,"alternative-id":["S2590157526002920"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.103771","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Comparative study of the physicochemical properties, volatile compounds, and bacterial microbiota in commercial and traditional yak yogurt from the Qinghai\u2013Tibet plateau","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.103771","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"103771"}}