High-throughput sequencing and metagenomics: moving forward in the culture-independent analysis of food microbial ecology.
about
Towards a Universal Approach Based on Omics Technologies for the Quality Control of FoodPsychrotrophic bacteria in milk: How much do we really know?Metagenomics insights into food fermentationsOverview of a surface-ripened cheese community functioning by meta-omics analysesQuantifying the biases in metagenome mining for realistic assessment of microbial ecology of naturally fermented foods.Cilantro microbiome before and after nonselective pre-enrichment for Salmonella using 16S rRNA and metagenomic sequencing.Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters.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.Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine.NaOH-debittering induces changes in bacterial ecology during table olives fermentation.Exploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencingMicrobial ecology dynamics during rye and wheat sourdough preparation.Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products.A selected core microbiome drives the early stages of three popular italian cheese manufactures.Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations.Evolution 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 cheeseOrganic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals.Cheese rind microbial communities: diversity, composition and origin.Screening currency notes for microbial pathogens and antibiotic resistance genes using a shotgun metagenomic approach.Characterization of the Bacterial Community Naturally Present on Commercially Grown Basil Leaves: Evaluation of Sample Preparation Prior to Culture-Independent Techniques.Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment.Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter.Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region.Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during StorageObtaining long 16S rDNA sequences using multiple primers and its application on dioxin-containing samplesExploring the Bacterial Diversity of Belgian Steak Tartare Using Metagenetics and Quantitative Real-Time PCR Analysis.Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk CheesesBiodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese ProductionEnhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding AnalysisThe human gastrointestinal tract and oral microbiota in inflammatory bowel disease: a state of the science review.Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.One step forwards for the routine use of high-throughput DNA sequencing in environmental monitoring. An efficient and standardizable method to maximize the detection of environmental bacteria.A Few Pseudomonas Oligotypes Dominate in the Meat and Dairy Processing EnvironmentAnimal rennets as sources of dairy lactic acid bacteria.
P2860
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P2860
High-throughput sequencing and metagenomics: moving forward in the culture-independent analysis of food microbial ecology.
description
2013 nî lūn-bûn
@nan
2013 թուականի Մարտին հրատարակուած գիտական յօդուած
@hyw
2013 թվականի մարտին 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
High-throughput sequencing and ...... sis of food microbial ecology.
@ast
High-throughput sequencing and ...... sis of food microbial ecology.
@en
High-throughput sequencing and ...... sis of food microbial ecology.
@nl
type
label
High-throughput sequencing and ...... sis of food microbial ecology.
@ast
High-throughput sequencing and ...... sis of food microbial ecology.
@en
High-throughput sequencing and ...... sis of food microbial ecology.
@nl
prefLabel
High-throughput sequencing and ...... sis of food microbial ecology.
@ast
High-throughput sequencing and ...... sis of food microbial ecology.
@en
High-throughput sequencing and ...... sis of food microbial ecology.
@nl
P2860
P356
P1476
High-throughput sequencing and ...... ysis of food microbial ecology
@en
P2093
Danilo Ercolini
P2860
P304
P356
10.1128/AEM.00256-13
P407
P577
2013-03-08T00:00:00Z