扩增子测序分析助力传统发酵食品微生物群落研究

[1] Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing..[J].Wang Jie;Zhong Qingping;Yang Yingying;Li Hanrong;Wang Li;Tong Yigang;Fang Xiang;Liao Zhenlin.Frontiers in microbiology.2018,

[2] Dynamics and diversity of microbial community succession during fermentation of Suan yu; a Chinese traditional fermented fish; determined by high throughput sequencing.[J].Jinhong Zang;Yanshun Xu;Wenshui Xia;Dawei Yu;Pei Gao;Qixing Jiang;Fang Yang.Food Research International.2018,

[3] Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio single-molecule real-time sequencing technology [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018, 98 (09) : 3234 - 3245

[4] ASaiM: a Galaxy-based framework to analyze microbiota data [J]. GIGASCIENCE, 2018, 7 (06):

[5] Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization.[J].Huipeng Liang;Huiying Chen;Wenxue Zhang;Chenxu Yu;Chaofan Ji;Xinping Lin.LWT.2018,

[6] The active microbial community more accurately reflects the anaerobic digestion process: 16S rRNA (gene) sequencing as a predictive tool..[J].De Vrieze Jo;Pinto Ameet J;Sloan William T;Ijaz Umer Zeeshan.Microbiome.2018, 1

[7] Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation..[J].Pang Xiao-Na;Han Bei-Zhong;Huang Xiao-Ning;Zhang Xin;Hou Lin-Feng;Cao Ming;Gao Li-Juan;Hu Guang-Hui;Chen Jing-Yu.Scientific reports.2018, 1

[8] Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation [J]. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2018, 84 (04)

[9] GenBank [J]. NUCLEIC ACIDS RESEARCH, 2018, 46 (D1) : D41 - D47

[10] Networks Depicting the Fine-Scale Co-Occurrences of Fungi in Soil Horizons..[J].Hirokazu Toju;Osamu Kishida;Noboru Katayama;Kentaro Takagi.PLoS ONE.2017, 11

[1] Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing..[J].Wang Jie;Zhong Qingping;Yang Yingying;Li Hanrong;Wang Li;Tong Yigang;Fang Xiang;Liao Zhenlin.Frontiers in microbiology.2018,

[2] Dynamics and diversity of microbial community succession during fermentation of Suan yu; a Chinese traditional fermented fish; determined by high throughput sequencing.[J].Jinhong Zang;Yanshun Xu;Wenshui Xia;Dawei Yu;Pei Gao;Qixing Jiang;Fang Yang.Food Research International.2018,

[3] Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio single-molecule real-time sequencing technology [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018, 98 (09) : 3234 - 3245

[4] ASaiM: a Galaxy-based framework to analyze microbiota data [J]. GIGASCIENCE, 2018, 7 (06):

[5] Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization.[J].Huipeng Liang;Huiying Chen;Wenxue Zhang;Chenxu Yu;Chaofan Ji;Xinping Lin.LWT.2018,

[6] The active microbial community more accurately reflects the anaerobic digestion process: 16S rRNA (gene) sequencing as a predictive tool..[J].De Vrieze Jo;Pinto Ameet J;Sloan William T;Ijaz Umer Zeeshan.Microbiome.2018, 1

[7] Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation..[J].Pang Xiao-Na;Han Bei-Zhong;Huang Xiao-Ning;Zhang Xin;Hou Lin-Feng;Cao Ming;Gao Li-Juan;Hu Guang-Hui;Chen Jing-Yu.Scientific reports.2018, 1

[8] Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation [J]. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2018, 84 (04)

[9] GenBank [J]. NUCLEIC ACIDS RESEARCH, 2018, 46 (D1) : D41 - D47

[10] Networks Depicting the Fine-Scale Co-Occurrences of Fungi in Soil Horizons..[J].Hirokazu Toju;Osamu Kishida;Noboru Katayama;Kentaro Takagi.PLoS ONE.2017, 11