Bioinformatic approaches for studying the microbiome of fermented food-Reference-Cited by-同舟云学术

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Bioinformatic approaches for studying the microbiome of fermented food

Published:2022-10-26 Issue: Volume: Page:1-33
ISSN:1040-841X
Container-title:Critical Reviews in Microbiology
language:en
Short-container-title:Critical Reviews in Microbiology

Author:

Walsh Liam H.¹²,Coakley Mairéad¹,Walsh Aaron M.¹,O’Toole Paul W.²³^ORCID,Cotter Paul D.¹³⁴^ORCID

Affiliation:

1. Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland

2. School of Microbiology, University College Cork, Ireland

3. APC Microbiome Ireland, University College Cork, Ireland

4. VistaMilk SFI Research Centre, Teagasc, Moorepark, Fermoy, Cork, Ireland

Funder

European Union’s Horizon 2020 research and innovation programme

Science Foundation Ireland

Irish Department of Agriculture, Food and the Marine

Enterprise Ireland

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

https://www.tandfonline.com/doi/pdf/10.1080/1040841X.2022.2132850

Reference203 articles.

1. Characteristic fungi observed in the fermentation process for Puer tea

2. Viral communities of the human gut: metagenomic analysis of composition and dynamics

3. MAIRA- real-time taxonomic and functional analysis of long reads on a laptop

4. Dairy Products and Dairy-Processing Environments as a Reservoir of Antibiotic Resistance and Quorum-Quenching Determinants as Revealed through Functional Metagenomics

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