16S rRNA pyrosequencing-based investigation of the bacterial community in nukadoko, a pickling bed of fermented rice bran.
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Review: Diversity of Microorganisms in Global Fermented Foods and BeveragesA new perspective on microbial landscapes within food productionMetagenomics insights into food fermentationsPhylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversityExploring the Bacterial Microbiota of Colombian Fermented Maize Dough "Masa Agria" (Maiz Añejo)Impact of next generation sequencing techniques in food microbiology.Bacterial diversity analysis of Zhenjiang Yao meat during refrigerated and vacuum-packed storage by 454 pyrosequencing.High-throughput sequencing and metagenomics: moving forward in the culture-independent analysis of food microbial ecology.Microbial diversity analysis of fermented mung beans (Lu-Doh-Huang) by using pyrosequencing and culture methods.Pyrosequencing analysis of microbiota in Kaburazushi, a traditional medieval sushi in Japan.Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations.Granulomatous interstitial pneumonia induced by the intake of rice bran pickles: a rare subtype of pulmonary manifestation associated with food allergy.Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy SauceThymol and Carvacrol Affect Hybrid Tilapia through the Combination of Direct Stimulation and an Intestinal Microbiota-Mediated Effect: Insights from a Germ-Free Zebrafish Model.Sequencing-based analysis of the bacterial and fungal composition of kefir grains and milks from multiple sources.Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China.Draft Genome Sequence of Lactobacillus namurensis Chizuka 01, Isolated from Nukadoko, a Pickling Bed of Fermented Rice Bran.Pyrosequencing analysis of the microbial diversity of airag, khoormog and tarag, traditional fermented dairy products of mongoliaEffects of Japanese pepper and red pepper on the microbial community during nukadoko fermentationPhenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.Identification of Microbial Profile of Koji Using Single Molecule, Real-Time Sequencing Technology.Distinct gut microbiota of healthy children from two different geographic regions of Thailand.Isolation and characterization of antifungal compound from Lactobacillus plantarum KCC-10 from forage silage with potential beneficial properties.Pyrosequencing survey of the microbial diversity of 'narezushi', an archetype of modern Japanese sushi.Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage.In vitro fermentation of copra meal hydrolysate by chicken microbiota.
P2860
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P2860
16S rRNA pyrosequencing-based investigation of the bacterial community in nukadoko, a pickling bed of fermented rice bran.
description
2010 nî lūn-bûn
@nan
2010 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2010 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2010年の論文
@ja
2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
@wuu
name
16S rRNA pyrosequencing-based ...... ng bed of fermented rice bran.
@ast
16S rRNA pyrosequencing-based ...... ng bed of fermented rice bran.
@en
type
label
16S rRNA pyrosequencing-based ...... ng bed of fermented rice bran.
@ast
16S rRNA pyrosequencing-based ...... ng bed of fermented rice bran.
@en
prefLabel
16S rRNA pyrosequencing-based ...... ng bed of fermented rice bran.
@ast
16S rRNA pyrosequencing-based ...... ng bed of fermented rice bran.
@en
P2093
P1476
16S rRNA pyrosequencing-based ...... ng bed of fermented rice bran.
@en
P2093
Jiro Nakayama
Kenji Sonomoto
Naoshige Sakamoto
Shigemitsu Tanaka
P304
P356
10.1016/J.IJFOODMICRO.2010.10.017
P577
2010-11-16T00:00:00Z