FISHing for Food Microorganisms
Author:
Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-662-52959-1_51
Reference104 articles.
1. Cocolin L, Ercolini D (2015) Zooming into food-associated microbial consortia: a “cultural” evolution. Curr Opin Food Sci 2:43–50
2. Bridier A, Hammes F, Canette A et al (2015) Fluorescence-based tools for single-cell approaches in food microbiology. Int J Food Microbiol 213:2–16
3. Cocolin L, Alessandria V, Dolci P et al (2013) Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation. Int J Food Microbiol 167:29–43
4. Cocolin L, Ercolini D (2008) Molecular techniques in the microbial ecology of fermented foods. Springer, New York
5. Bokulich NA, Mills DA (2012) Next-generation approaches to the microbial ecology of food fermentations. BMB Rep 45:377–389
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