Antibiotic Resistance Characterization of Bacteria Isolated from Traditional Chinese Paocai
Author:
Funder
the Major Science and Technology Project of Sichuan Province of China
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s00284-021-02629-z.pdf
Reference39 articles.
1. Guo H, Pan L, Li L, Lu J, Kwok L, Menghe B, Zhang H, Zhang W (2017) Characterization of antibiotic resistance genes from Lactobacillus isolated from traditional dairy products. J Food Sci 82:724–730
2. Zhao N, Zhang C, Yang Q, Guo Z, Yang B, Lu W, Li D, Tian F, Liu X, Zhang H, Chen W (2016) Selection of taste markers related to lactic acid bacteria microflora metabolism for Chinese Traditional Paocai: a GC–MS-based metabolomics approach. J Agric Food Chem 64:2415–2422
3. Wang D-D, Chen G, Tang Y et al (2019) Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods. Int J Food Microbiol 317:108463
4. Xiao Y-S, Huang T, Xu Y et al (2020) Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation. Food Microbiol 98:103573
5. Zhao N, Yang B, Lu W-W et al (2020) Divergent role of abiotic factors in shaping microbial community assembly of paocai brine during aging process. Food Res Int 137:109559
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