Transition and diversity of bacterial flora found in traditional fermented foods
Author:
Affiliation:
1. Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University
Publisher
Japan Society for Lactic Acid Bacteria
Subject
General Materials Science
Link
https://www.jstage.jst.go.jp/article/jslab/28/2/28_84/_pdf
Reference18 articles.
1. 5) Ercolini D. (2013) High-throughput sequencing and metagenomics: moving forward in the culture-independent analysis of food microbial ecology. Appl Environ Microbiol 79: 3148-3155.
2. 6) van Hijum SA, Vaughan EE, Vogel RF. (2013) Application of state-of-art sequencing technologies to indigenous food fermentations. Curr Opin Biotechnol 24:178-186.
3. 7) Mayo B, Rachid CT, Alegría A, Leite AM, Peixoto RS, et al. (2014) Impact of next generation sequencing techniques in food microbiology. Curr Genomics 15: 293-309.
4. 8) Cocolin L, Alessandria V, Dolci P, Gorra R, Rantsiou K. (2013) Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation. Int J Food Microbiol 167: 29-43.
5. 9) Bokulich NA, Mills DA. (2012) Next-generation approaches to the microbial ecology of food fermentations. BMB Rep 45: 377-89.
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