Author:
Terasaki Momoka,Fukuyama Akari,Takahashi Yurika,Yamada Masato,Nishida Hiromi
Funder
Industry-academia-government collaborative research fund of Toyama Prefectural University
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Reference10 articles.
1. Bokulich NA, Ohta M, Lee M, Mills DA (2014) Indigenous bacteria and fungi drive traditional kimoto sake fermentations. Appl Environ Microbiol 80:5522–5529
2. Caporaso JG, Kuczynski J, Stombaugh J, Bittinger K, Bushman FD, Costello EK, Fierer N, Peña AG, Goodrich JK, Gordon JI, Huttley GA, Kelley ST, Knights D, Koenig JE, Ley RE, Lozupone CA, McDonald D, Muegge BD, Pirrung M, Reeder J, Sevinsky JR, Turnbaugh PJ, Walters WA, Widmann J, Yatsunenko T, Zaneveld J, Knight R (2010) QIIME allows analysis of high-throughput community sequencing data. Nat Methods 7:335–336
3. Coroler L, Elomari M, Hoste B, Gillis M, Izard D, Leclerc H (1996) Pseudomonas rhodesiae sp. nov., a new species isolated from natural mineral waters. Syst Appl Microbiol 19:600–607
4. Kim B-J, Lee H-J, Park S-Y, Kim J, Han H-U (2000) Identification and characterization of Leuconostoc gelidum, isolated from kimchi, a fermented cabbage product. J Microbiol 38:132–136
5. Kitagaki H, Kitamoto K (2013) Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives. Ann Rev Food Sci Technol 4:215–235
Cited by
21 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献