Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing-Reference-Cited by-同舟云学术

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Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing

Published:2012-05 Issue:1 Volume:30 Page:197-204
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Park Eun-Jin,Chun Jongsik,Cha Chang-Jun,Park Wan-Soo,Jeon Che Ok,Bae Jin-Woo

Funder

Technology Development Program for Agriculture and Forestry

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference32 articles.

1. At least 1 in 20 16S rRNA sequence records currently held in public repositories is estimated to contain substantial anomalies;Ashelford;Applied and Environmental Microbiology,2005

2. Development and evaluation of genome-probing microarrays for monitoring lactic acid bacteria;Bae;Applied and Environmental Microbiology,2005

3. Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis;Chang;International Journal of Food Microbiology,2008

4. Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation;Cho;Molecular and Cellular Probes,2009

5. EzTaxon: a web-based tool for the identification of prokaryotes based on 16S ribosomal RNA gene sequences;Chun;International Journal of Systematic and Evolutionary Microbiology,2007

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