What microbes do we eat with traditional fermented sour porridge from China?

Author:

Ren FeiORCID,Liu Yanxiang,Tian Xiaohong,Zhang Duqin,Jiang Ping,Liu Ming,Tan Bin

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Combination of 16S rRNA-targeted oligonucleotide probes with flow cytometry for analyzing mixed microbial populations;Amann;Applied and Environmental Microbiology,2001

2. Isolation and identification of yeast and analysis of dominant bacteria in sour porridge in western Inner Mongolia;Bai;Bulletin of Microbiology,2010

3. Structure and function of the bacterial root microbiota in wild and domesticated barley;Bulgarelli;Cell Host & Microbe,2015

4. In situ analysis of the bacterial community associated with the reindeer lichen cladonia arbuscula reveals predominance of alpha proteobacteria;Cardinale;FEMS Microbiology Ecology,2008

5. QIIME allows analysis of high-throughput community sequencing data;Caporaso;Nature Methods,2010

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