Pyrosequencing survey of the microbial diversity of ‘narezushi’, an archetype of modern Japanese sushi-Reference-Cited by-同舟云学术

Pyrosequencing survey of the microbial diversity of ‘narezushi’, an archetype of modern Japanese sushi

Published:2011-10-19 Issue:6 Volume:53 Page:635-640
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:

Author:

Koyanagi T.,Kiyohara M.,Matsui H.,Yamamoto K.,Kondo T.,Katayama T.,Kumagai H.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.2011.03155.x/fullpdf

Reference13 articles.

1. Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke;An;J Sci Food Agric,2010

2. Comparative analysis of human gut microbiota by barcoded pyrosequencing;Andersson;PLoS ONE,2008

3. Sequencing of variable regions of the 16S rRNA gene for identification of lactic acid bacteria isolated from the intestinal microbiota of healthy salmonids;Balcázar;Comp Immunol Microbiol Infect Dis,2007

4. A detailed analysis of 16S ribosomal RNA gene segments for the diagnosis of pathogenic bacteria;Chakravorty;J Microbiol Methods,2007

5. Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan;Kuda;Fish Sci,2009

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