Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods-Reference-Cited by-同舟云学术

Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods

Published:2016-12 Issue: Volume:239 Page:35-43
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Michel Elisa,Monfort Clarisse,Deffrasnes Marion,Guezenec Stéphane,Lhomme Emilie,Barret Matthieu,Sicard Delphine,Dousset Xavier,Onno Bernard

Funder

French National Research Agency

INRA

Oniris

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference59 articles.

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