Next Generation Sequencing: problems and opportunities for next generation studies of microbial communities in food and food industry

Author:

Cardinali Gianluigi,Corte Laura,Robert Vincent

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference50 articles.

1. Understanding the bacterial communities of hard cheese with blowing defect;Bassi;Food Microbiol,2015

2. Next-generation sequencing reveals significant bacterial diversity of botrytized wine;Bokulich;PLoS ONE,2012

3. Comparison of molecular and metabolomic methods as characterization tools of Debaryomyces hansenii cheese isolates;Del Bove;Food Microbiol,2009

4. Microbial community dynamics in thermophilic undefined milk starter cultures;Parente;Int J Food Microbiol,2016

5. From vineyard soil to wine fermentation: microbiome approximations to explain the “terroir” concept;Belda;Front Microbiol,2017

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