An updated review on bacterial community composition of traditional fermented milk products: what next-generation sequencing has revealed so far?-Reference-Cited by-同舟云学术

An updated review on bacterial community composition of traditional fermented milk products: what next-generation sequencing has revealed so far?

Published:2020-11-19 Issue: Volume: Page:1-20
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

de Melo Pereira Gilberto V.¹,de Carvalho Neto Dão Pedro¹,Maske Bruna L.¹,De Dea Lindner Juliano²,Vale Alexander S.¹,Favero Gabriel R.¹,Viesser Jéssica¹,de Carvalho Júlio C.¹,Góes-Neto Aristóteles³,Soccol Carlos R.¹

Affiliation:

1. Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba, PR, Brazil;

2. Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil;

3. Institute of Biological Sciences, Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1848787

Reference179 articles.

1. Solid phase DNA amplification: characterisation of primer attachment and amplification mechanisms

2. Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product

3. Bias problems in culture-independent analysis of environmental bacterial communities: a representative study on hydrocarbonoclastic bacteria

4. Diversity of Antimicrobial Resistance and Virulence Determinants inPseudomonas aeruginosaAssociated with Fresh Vegetables

5. Single-Molecule Sequencing: Towards Clinical Applications

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