Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis.
about
Effects of Lactobacillus kefiranofaciens M1 isolated from kefir grains on germ-free miceMicrobiological, technological and therapeutic properties of kefir: a natural probiotic beverageProbiotic isolates from unconventional sources: a reviewCoadjuvants in the Diabetic Complications: Nutraceuticals and Drugs with Pleiotropic EffectsThe Microbiota and Health Promoting Characteristics of the Fermented Beverage KefirMetagenomics insights into food fermentationsMicrobial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methodsFine structure of Tibetan kefir grains and their yeast distribution, diversity, and shift.Metagenomics: The Next Culture-Independent Game Changer.Milk kefir: composition, microbial cultures, biological activities, and related products.Impact of next generation sequencing techniques in food microbiology."Remake" by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheese.Kefir: a multifaceted fermented dairy product.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.Bacterial population in intestines of the black tiger shrimp (Penaeus monodon) under different growth stages.High‑throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation.High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow's milk in Russia.Assessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing.Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing.High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi FermentationChronic administration of the probiotic kefir improves the endothelial function in spontaneously hypertensive rats.Sequencing-based analysis of the bacterial and fungal composition of kefir grains and milks from multiple sources.Microbiota of table olive fermentations and criteria of selection for their use as starters.Microbial communities analysis assessed by pyrosequencing--a new approach applied to conservation state studies of mural paintings.Milk kefir: nutritional, microbiological and health benefits.Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage.Bacterial communities 16S rDNA fingerprinting as a potential tracing tool for cultured seabass Dicentrarchus labrax.Effects of Japanese pepper and red pepper on the microbial community during nukadoko fermentationIdentification of Microbial Profile of Koji Using Single Molecule, Real-Time Sequencing Technology.Russian Kefir Grains Microbial Composition and Its Changes during Production Process.Spatial distribution of bacterial communities and related biochemical properties in Luzhou-flavor liquor-fermented grains.Two-stage pretreatment of excess sludge for electricity generation in microbial fuel cell.Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing.Kefir reduces insulin resistance and inflammatory cytokine expression in an animal model of metabolic syndrome.Rapid detection of Lactobacillus kefiranofaciens in kefir grain and kefir milk using newly developed real-time PCR.A review: chemical, microbiological and nutritional characteristics of kefirContrasting soil fungal communities in Mediterranean pine forests subjected to different wildfire frequencies16S Metagenomic Microbial Composition Analysis of Kefir Grain using MEGAN and BaseSpace
P2860
Q21132444-94DA4A98-2DF7-45E6-A47A-D903DCBC0B0AQ24597800-B692A36C-D760-4D98-9839-8A4E64BF5F5DQ26738863-AF28D98A-2738-4CA1-BAF7-B2FF3C099D25Q26741423-ADD71DDE-3FB3-45AE-95F3-DEA6E6C1CB9DQ26747430-6E50F5AA-55B6-4DFB-AEA9-C7C2976A9F9EQ28067237-EFD886AC-1E44-488D-A37B-EA5BBC66EEECQ28544660-CFAC9251-9F03-4029-848C-EE91AEEA2AF9Q33825958-721E4D2E-8499-453E-B88A-C76F944455EAQ33867106-58CDB7DA-6AE0-4B63-83C8-0625D2A64661Q34045427-6F9C331E-3462-46EA-8079-206188102F32Q34049711-9CEC43AD-6D8A-48CF-BBE3-CF9D58B870FBQ34401237-95B5EC29-BECC-418F-B713-FAA982B0D2B6Q34440660-02EF7B72-9723-4431-8E47-4D95609195F5Q34521955-2303B9D2-E8E0-4034-AD9E-6F5C30A64115Q34615755-66A01B90-7A9A-48D4-803A-4E3A1D3B0CEDQ34663988-6BD012EE-2076-49CD-A2A8-3273BC5F4F5EQ35128467-2EAC1ABC-10ED-4531-A790-79BE8D584672Q35132927-4BBCD597-4357-4502-BFC2-BFED2DAE735BQ35249313-397AF5A2-1877-4E0F-B791-E9B66B6D92DAQ35611942-87736496-3758-4FAB-9E7A-EC17EB793D49Q36228155-B69CB7CB-1E16-4473-9323-C1440244086BQ36416821-4FA65B5B-C91C-49FD-9960-0A3353F5EA7AQ37027813-198C0057-ECE1-4BD3-A81A-AD8AE2DB08D3Q38115524-4E6587E3-B9BB-41DE-BFFC-752E40BAC3A1Q38423213-F78BE674-1141-4CE7-82A4-D18F11196046Q39145556-864BDFED-0D18-45C5-91D9-000D7A268742Q41168824-B654F7BA-6A42-41D5-98A0-20811F1F4E5CQ41717564-D924268C-D8F2-4B49-87FE-DD2B2C40C2EEQ42185982-EB660BC3-F5E9-4F1D-B7CC-745787315D7CQ46391466-657CDA32-45C3-4DAA-A081-7165AE12253AQ46500100-1A4CE6BB-2887-48F7-98DC-BD80A77571B8Q46814735-96B4A1EE-7F1B-4B01-8004-6B2911C6863FQ47215665-82B2C44E-E95C-481D-81BE-F572BBFC7A39Q48171941-9652DAD4-78A1-4CF7-AB0E-659E119CC90AQ51282204-5D69A078-2EF1-4F2D-8862-DEBC32E61560Q54168213-09812255-CAE2-4B02-BDF9-13F7100AFBBEQ56865173-04D987F8-8614-4F0E-8B5D-26092BC1857CQ57049407-BCA89B2F-8F89-4F81-BF3D-ABD9D3AA271DQ58481899-418DF18E-2832-4629-A964-9B155D932BE7
P2860
Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis.
description
2012 nî lūn-bûn
@nan
2012 թուականի Ապրիլին հրատարակուած գիտական յօդուած
@hyw
2012 թվականի ապրիլին 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
Assessment of the microbial di ...... E and pyrosequencing analysis.
@ast
Assessment of the microbial di ...... E and pyrosequencing analysis.
@en
Assessment of the microbial di ...... E and pyrosequencing analysis.
@nl
type
label
Assessment of the microbial di ...... E and pyrosequencing analysis.
@ast
Assessment of the microbial di ...... E and pyrosequencing analysis.
@en
Assessment of the microbial di ...... E and pyrosequencing analysis.
@nl
prefLabel
Assessment of the microbial di ...... E and pyrosequencing analysis.
@ast
Assessment of the microbial di ...... E and pyrosequencing analysis.
@en
Assessment of the microbial di ...... E and pyrosequencing analysis.
@nl
P2093
P356
P1433
P1476
Assessment of the microbial di ...... E and pyrosequencing analysis.
@en
P2093
A M O Leite
C T C C Rachid
R S Peixoto
V M F Paschoalin
P304
P356
10.1016/J.FM.2012.03.011
P577
2012-04-01T00:00:00Z