Bacterial Diversity in Pickled Cowpea (Vigna unguiculata [Linn.] Walp) as Determined by Illumina MiSeq Sequencing and Culture-Dependent Methods-Reference-Cited by-同舟云学术

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Bacterial Diversity in Pickled Cowpea (Vigna unguiculata [Linn.] Walp) as Determined by Illumina MiSeq Sequencing and Culture-Dependent Methods

Published:2021-02-27 Issue:4 Volume:78 Page:1286-1297
ISSN:0343-8651
Container-title:Current Microbiology
language:en
Short-container-title:Curr Microbiol

Author:

Guo Zhuang,Wang Yurong,Xiang Fanshu,Hou Qiangchuan,Zhang Zhendong

Funder

Hubei University of Arts and Science Foundation for Cultivating Teachers' Scientific Research Ability

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/s00284-021-02382-3.pdf

Reference46 articles.

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2. Swain MR, Anandharaj M, Ray RC, Parveen Rani R (2014) Fermented fruits and vegetables of Asia: a potential source of probiotics. Biotechnol Res Int 2014:250424. https://doi.org/10.1155/2014/250424

3. Patrignani F, Siroli L, Serrazanetti DI, Gardini F, Lanciotti R (2015) Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables. Trends Food Sci Technol 46:311–319. https://doi.org/10.1016/j.tifs.2015.03.009

4. Bintsis T (2018) Lactic acid bacteria: their applications in foods. J Bacteriol Mycol 6:89–94. https://doi.org/10.15406/jbmoa.2018.06.00182

5. Siroli L, Patrignani F, Serrazanetti DI, Tabanelli G, Montanari C, Gardini F, Lanciotti R (2015) Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb’s lettuce. Food Microbiol 47:74–84. https://doi.org/10.1016/j.fm.2014.11.008

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