Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approaches
about
A new perspective on microbial landscapes within food productionThe complex microbiota of raw milkMetagenomics insights into food fermentationsCombination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds.Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato PuglieseImpact of next generation sequencing techniques in food microbiology.Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese.Facility-specific "house" microbiome drives microbial landscapes of artisan cheesemaking plants."Remake" by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheese.Characterization of microflora in Latin-style cheeses by next-generation sequencing technologyHigh-throughput sequencing and metagenomics: moving forward in the culture-independent analysis of food microbial ecology.Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climateDynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheesesA selected core microbiome drives the early stages of three popular italian cheese manufactures.Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese.High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow's milk in Russia.Temporal and spatial differences in microbial composition during the manufacture of a continental-type cheeseAssessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing.Bacterial communities of Beijing surface waters as revealed by 454 pyrosequencing of the 16S rRNA gene.High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheesesCharacterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques.The Microbiome and Metabolites in Fermented Pu-erh Tea as Revealed by High-Throughput Sequencing and Quantitative Multiplex Metabolite AnalysisComparative microbiota assessment of wilted Italian ryegrass, whole crop corn, and wilted alfalfa silage using denaturing gradient gel electrophoresis and next-generation sequencing.Nucleic acid-based approaches to investigate microbial-related cheese quality defects.Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese.A preliminary metagenomic study of puer tea during pile fermentation.Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China.Improved selection of internal transcribed spacer-specific primers enables quantitative, ultra-high-throughput profiling of fungal communities.Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India.Effects of Japanese pepper and red pepper on the microbial community during nukadoko fermentationDiversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing.Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing.Sequencing of the Cheese Microbiome and Its Relevance to Industry.PCR-DGGE analysis of fungal community in manufacturing process of a traditional Iranian cheeseCharacterization of Bacterial Communities in Mexican Artisanal Raw Milk "Bola de Ocosingo" Cheese by High-Throughput Sequencing
P2860
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P2860
Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approaches
description
2012 nî lūn-bûn
@nan
2012 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2012 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2012年の論文
@ja
2012年論文
@yue
2012年論文
@zh-hant
2012年論文
@zh-hk
2012年論文
@zh-mo
2012年論文
@zh-tw
2012年论文
@wuu
name
Biodiversity in Oscypek, a tra ...... nt and -independent approaches
@ast
Biodiversity in Oscypek, a tra ...... nt and -independent approaches
@en
Biodiversity in Oscypek, a tra ...... nt and -independent approaches
@nl
type
label
Biodiversity in Oscypek, a tra ...... nt and -independent approaches
@ast
Biodiversity in Oscypek, a tra ...... nt and -independent approaches
@en
Biodiversity in Oscypek, a tra ...... nt and -independent approaches
@nl
prefLabel
Biodiversity in Oscypek, a tra ...... nt and -independent approaches
@ast
Biodiversity in Oscypek, a tra ...... nt and -independent approaches
@en
Biodiversity in Oscypek, a tra ...... nt and -independent approaches
@nl
P2860
P50
P356
P1476
Biodiversity in Oscypek, a tra ...... nt and -independent approaches
@en
P2093
Angel Alegría
Magdalena Kowalczyk
P2860
P304
P356
10.1128/AEM.06081-11
P407
P577
2012-01-13T00:00:00Z