Challenges and perspectives of quantitative microbiome profiling in food fermentations-Reference-Cited by-同舟云学术

Challenges and perspectives of quantitative microbiome profiling in food fermentations

Published:2022-11-22 Issue: Volume: Page:1-21
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:

Yao Zhihao¹,Zhu Yang²^ORCID,Wu Qun¹^ORCID,Xu Yan¹^ORCID

Affiliation:

1. Lab of Brewing Microbiology and Applied Enzymology, The Key Laboratory of Industrial Biotechnology, Ministry of Education; State Key Laboratory of Food Science and Technology; School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China

2. Bioprocess Engineering, Wageningen University and Research, Wageningen, The Netherlands

Funder

National Natural Science Foundation of China

Key R&D Program of Guangxi Province

National First-Class Discipline Program of Light Industry Technology and Engineering

the Priority Academic Program Development of Jiangsu Higher Education Institutions, the 111 Project

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2147899

Reference173 articles.

1. Massively multiplexed nucleic acid detection with Cas13

2. Biosensors for Whole-Cell Bacterial Detection

3. Morphology of Mycoplasma laidlawii Type A I. Comparison of Electron Microscopic Counts with Colony-Forming Units

4. Effect of mixed culture fermentations on yeast populations and aroma profile

5. Rapid and Accurate Bacterial Identification in Probiotics and Yoghurts by MALDI-TOF Mass Spectrometry

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