Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ-5-1 by Illumina Miseq sequencing-Reference-Cited by-同舟云学术

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Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ-5-1 by Illumina Miseq sequencing

Published:2017-12-11 Issue:1 Volume:66 Page:55-62
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Du R.¹,Ge J.¹²,Zhao D.¹²,Sun J.¹,Ping W.¹²,Song G.¹²

Affiliation:

1. Key Laboratory of Microbiology; College of Life Science; Heilongjiang University; Harbin China

2. Engineering Research Center of Agricultural Microbiology Technology; Ministry of Education; Heilongjiang University; Harbin China

Funder

National Natural Science Foundation of China

National Youth Foundation of China

Science and Technology Innovation Team Construction Project of Heilongjiang Province

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12824/fullpdf

Reference27 articles.

1. Effect of low salt concentrations on microbial changes during kimchi fermentation monitored by PCR-DGGE and their sensory acceptance;Ahmadsah;J Microbiol Biotechnol,2015

2. Analysis of the community compositions of rhizosphere fungi in soybeans continuous cropping fields;Bai;Microbiol Res,2015

3. An improved process of isomalto oligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars;Cho;Int J Food Microbiol,2014

4. Optimization, purification and structural characterization of a dextran produced by L. mesenteroides isolated from Chinese sauerkraut;Du;Carbohyd Polym,2017

5. UPARSE: highly accurate OTU sequences from microbial amplicon reads;Edgar;Nat Methods,2013

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