Suitability of various DNA extraction methods for a traditional Chinese paocai system-Reference-Cited by-同舟云学术

Suitability of various DNA extraction methods for a traditional Chinese paocai system

Published:2017-04-14 Issue:5 Volume:8 Page:642-650
ISSN:2165-5979
Container-title:Bioengineered
language:en
Short-container-title:Bioengineered

Author:

Zhao Nan¹,Cai Jialiang¹,Zhang Chuchu¹,Guo Zhuang²,Lu Wenwei¹³,Yang Bo¹³,Tian Feng-Wei¹³,Liu Xiao-Ming¹³,Zhang Hao¹³,Chen Wei¹⁴³

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China

2. Northwest Hubei Research Institute of Traditional Fermented Food, College of Chemical Engineering and Food Science, Hu Bei University of Arts and Science, Xiangyang, China

3. International Joint Research Laboratory for Probiotics at Jiangnan University

4. Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, P.R. China

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,General Medicine,Bioengineering,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/21655979.2017.1300736

Reference42 articles.

1. Fermentation of Chinese sauerkraut in pure culture and binary co-culture with Leuconostoc mesenteroides and Lactobacillus plantarum

2. Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

3. Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation

4. Kimchi microflora: history, current status, and perspectives for industrial kimchi production

5. Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity

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