Next-Generation Sequence Analysis of Postbiotics in Fermented Dairy Food
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3421-9_15
Reference6 articles.
1. Solieri L, Dakal TC, Giudici P (2013) Next-generation sequencing and its potential impact on food microbial genomics. Ann Microbiol 63(1):21–37
2. Srinivas M, O’Sullivan O, Cotter PD, Sinderen DV, Kenny JG (2022) The application of metagenomics to study microbial communities and develop desirable traits in fermented foods. Foods 11(20):3297
3. Cao Y, Fanning S, Proos S, Jordan K, Srikumar S (2017) A review on the applications of next generation sequencing technologies as applied to food-related microbiome studies. Front Microbiol 8:1829
4. Mayo B, TCC Rachid C, Alegría Á, MO Leite A, S Peixoto R, Delgado S (2014) Impact of next generation sequencing techniques in food microbiology. Curr Genomics 15(4):293–309
5. Deka P, Mehetre GT, Lalnunmawii E, Upadhyaya K, Singh G, Hashem A, Al-Arjani A-BF et al (2021) Metagenomic analysis of bacterial diversity in traditional fermented foods reveals food-specific dominance of specific bacterial taxa. Fermentation 7(3):167. MDPI AG. Retrieved from https://doi.org/10.3390/fermentation7030167
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