Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea

Published:2019-06 Issue: Volume:80 Page:70-76
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Li Qin,Li Yongdi,Luo Yu,Zhang Yiyang,Chen Yuan,Lin Haiyan,Wang Kunbo,Huang Jianan,Liu Zhonghua

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Natural Science Foundation of Hunan Province

Key Research and Development Program

Hunan Agricultural University

Open Fund Research Project of Hunan Provicial Key Laboratory of Crop Germplasm Innovation and Utilization

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference45 articles.

1. Recent trends in bioethanol production from food processing byproducts;Akbas;J. Ind. Microbiol. Biotechnol.,2016

2. Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis;Azokpota;J. Sci. Food Agric.,2010

3. Using network analysis to explore co-occurrence patterns in soil microbial communities;Barberán;ISME J.,2012

4. Trimmomatic: a flexible trimmer for Illumina sequence data;Bolger;Bioinformatics,2014

5. Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheese;Casalta;Int. J. Food Microbiol.,2009

Cited by 67 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea;Food Chemistry;2024-11

2. Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC–MS, GC-O, aroma recombination, omission, and high-throughput sequencing;Food Research International;2024-11

3. Effect of salt concentration on the quality and microbial community during pickled peppers fermentation;Food Chemistry: X;2024-10

4. Microbial species, metabolites, and natural safety control strategies for harmful factors during the fermentation process of Fu brick tea;Food Bioscience;2024-10

5. Dynamic changes and correlation analysis of microorganisms and flavonoids/ amino acids during white tea storage;Food Chemistry;2024-10

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3