Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation.
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Review: Diversity of Microorganisms in Global Fermented Foods and BeveragesThe Grapevine and Wine Microbiome: Insights from High-Throughput Amplicon SequencingEvolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagationTemporal and spatial differences in microbial composition during the manufacture of a continental-type cheeseCulture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and Laos.An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh teaTracing microbiota changes in yamahai-moto, the traditional Japanese sake starter.Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste.Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.Diversity of the bacterial community in Myanmar traditional salted fish yegyo ngapi.RT-PCR-DGGE Analysis to Elucidate the Dominant Bacterial Species of Industrial Spanish-Style Green Table Olive Fermentations.Microbial analysis of MAP pot-stewed duck wings under different conditions during 15 °C storage.Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches.Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing.Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India.Distribution of Native Lactic Acid Bacteria in Wineries of Queretaro, Mexico and Their Resistance to Wine-Like Conditions.Insights into the bacterial community and its temporal succession during the fermentation of wine grapes.Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh.The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. "Vinos de Madrid" Using Real-Time Quantitative PCR.PCR-DGGE analysis of fungal community in manufacturing process of a traditional Iranian cheese
P2860
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P2860
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation.
description
2013 nî lūn-bûn
@nan
2013 թուականի Մայիսին հրատարակուած գիտական յօդուած
@hyw
2013 թվականի մայիսին հրատարակված գիտական հոդված
@hy
2013年の論文
@ja
2013年論文
@yue
2013年論文
@zh-hant
2013年論文
@zh-hk
2013年論文
@zh-mo
2013年論文
@zh-tw
2013年论文
@wuu
name
Culture independent methods to ...... iota during food fermentation.
@ast
Culture independent methods to ...... iota during food fermentation.
@en
Culture independent methods to ...... iota during food fermentation.
@nl
type
label
Culture independent methods to ...... iota during food fermentation.
@ast
Culture independent methods to ...... iota during food fermentation.
@en
Culture independent methods to ...... iota during food fermentation.
@nl
prefLabel
Culture independent methods to ...... iota during food fermentation.
@ast
Culture independent methods to ...... iota during food fermentation.
@en
Culture independent methods to ...... iota during food fermentation.
@nl
P2093
P1476
Culture independent methods to ...... iota during food fermentation.
@en
P2093
Kalliopi Rantsiou
Luca Cocolin
Paola Dolci
Valentina Alessandria
P356
10.1016/J.IJFOODMICRO.2013.05.008
P577
2013-05-20T00:00:00Z