Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology-Reference-Cited by-同舟云学术

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Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology

Published:2017-08 Issue: Volume:78 Page:14-23
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Cao Jialu,Yang Jixia,Hou Qiangchuan,Xu Haiyan,Zheng Yi,Zhang Heping,Zhang Liebing

Funder

Modern Agro-industry Technology Research System

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

1. High-resolution microbial community reconstruction by integrating short reads from multiple 16S rRNA regions;Amir;Nucleic Acids Research,2013

2. Assessing quality of Medicago sativa silage by monitoring bacterial composition with single molecule, real-time sequencing technology and various physiological parameters;Bao;Scientific Reports,2016

3. Next generation sequencing technology: Advances and applications;Buermans;Biochimica et Biophysica Acta (BBA)-Molecular Basis of Disease,2014

4. PyNAST: A flexible tool for aligning sequences to a template alignment;Caporaso;Bioinformatics,2010

5. Research of Sichuan paocai and lactic acid bacteria;Chen;Advance Journal of Food Science and Technology,2014

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