Diversity and composition of microbiota during fermentation of traditional Nuodeng ham-Reference-Cited by-同舟云学术

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Diversity and composition of microbiota during fermentation of traditional Nuodeng ham

Published:2020-12-23 Issue:1 Volume:59 Page:20-28
ISSN:1225-8873
Container-title:Journal of Microbiology
language:en
Short-container-title:J Microbiol.

Author:

Zhang Xiao-mei,Dang Xi-jun,Wang Yuan-bing,Sun Tao,Wang Yao,Yu Hong,Yang Wu-song

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/s12275-021-0219-4.pdf

Reference46 articles.

1. Andrade, M.J., Córdoba, J.J., Sánchez, B., Casado, E.M., and Rodríguez, M. 2009. Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production. Food Chem. 113, 457–463.

2. Andrade, M.J., Thorsen, L., Rodríguez, A., Córdoba, J.J., and Jespersen, L. 2014. Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products. Int. J. Food Microbiol. 170, 70–77.

3. Bosse, R., Gibis, M., Schmidt, H., and Weiss, J. 2016. Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw ham. Food Res. Int. 85, 113–120.

4. Caporaso, J.G., Kuczynski, J., Stombaugh, J., Bittinger, K., Bushman, F.D., Costello, E.K., Fierer, N., Peña, A.G., Goodrich, J.K., Gordon, J.I., et al. 2010. QIIME allows analysis of high-throughput community sequencing data. Nat. Methods 7, 335–336.

5. Caporaso, J.G., Lauber, C.L., Walters, W.A., Berg-Lyons, D., Lozupone, C.A., Turnbaugh, P.J., Fierer, N., and Knight, R. 2011. Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample. Proc. Natl. Acad. Sci. USA 108, 4516–4522.

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