Sequencing-based analysis of the bacterial and fungal composition of kefir grains and milks from multiple sources.
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Coadjuvants 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 methodsInsights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches.Fine structure of Tibetan kefir grains and their yeast distribution, diversity, and shift.Kefir: a multifaceted fermented dairy product.Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity.Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group.The Relationship between Serum Oxalic Acid, Central Hemodynamic Parameters and Colonization by Oxalobacter formigenes in Hemodialysis Patients.The Microbiome and Metabolites in Fermented Pu-erh Tea as Revealed by High-Throughput Sequencing and Quantitative Multiplex Metabolite AnalysisAnti-atherosclerotic effect of traditional fermented cheese whey in atherosclerotic rabbits and identification of probiotics.Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding AnalysisHigh-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi FermentationMicrobial Succession and Flavor Production in the Fermented Dairy Beverage Kefir.A review on detection methods used for foodborne pathogensThe Fungal Frontier: A Comparative Analysis of Methods Used in the Study of the Human Gut Mycobiome.Draft Genome Sequence of Corynebacterium kefirresidentii SB, Isolated from Kefir.Draft Genome Sequences of Three Novel Low-Abundance Species Strains Isolated from Kefir Grain.Effect of temperature (5-25°C) on epiphytic lactic acid bacteria populations and fermentation of whole-plant corn silage.Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing.Sequence Analysis of Changes in Microbial Composition in Different Milk Products During Fermentation and Storage.Dairy Fats and Cardiovascular Disease: Do We Really Need to be Concerned?Chronic fertilization of 37 years alters the phylogenetic structure of soil arbuscular mycorrhizal fungi in Chinese Mollisols.
P2860
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P2860
Sequencing-based analysis of the bacterial and fungal composition of kefir grains and milks from multiple sources.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 19 July 2013
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vedecký článok
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vetenskaplig artikel
@sv
videnskabelig artikel
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vědecký článek
@cs
name
Sequencing-based analysis of t ...... d milks from multiple sources.
@en
Sequencing-based analysis of t ...... d milks from multiple sources.
@nl
type
label
Sequencing-based analysis of t ...... d milks from multiple sources.
@en
Sequencing-based analysis of t ...... d milks from multiple sources.
@nl
prefLabel
Sequencing-based analysis of t ...... d milks from multiple sources.
@en
Sequencing-based analysis of t ...... d milks from multiple sources.
@nl
P2860
P50
P1433
P1476
Sequencing-based analysis of t ...... nd milks from multiple sources
@en
P2093
Alan J Marsh
Orla O'Sullivan
P2860
P304
P356
10.1371/JOURNAL.PONE.0069371
P407
P577
2013-07-19T00:00:00Z