Analysis of the bacterial floral structure and diversity of Xuanwei ham by 16S rDNA sequencing
Author:
Affiliation:
1. Yunnan Institute of Food SafetyKunming University of Science and Technology Yunnan China
2. Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12800
Reference43 articles.
1. Processing technology of traditional Xuanwei ham;Bao Y. Y.;Meat Industry,2007
2. The under-recognized dominance of Verrucomicrobia in soil bacterial communities
3. Bacterial spoilage of meat and cured meat products
4. AEROMONAS HYDROPHILA and AEROMONAS SOBRIA AS POTENTIAL FOOD POISONING SPECIES: A REVIEW
5. Biased Diversity Metrics Revealed by Bacterial 16S Pyrotags Derived from Different Primer Sets
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