传统发酵食品中微生物多样性和群落结构动态变化研究进展

[21] Barcoded pyrosequencing analysis of the bacterial community of Daqu for light-flavour Chinese liquor [J]. LETTERS IN APPLIED MICROBIOLOGY, 2014, 58 (06) : 549 - 555

[22] Isolation and identification of cultivable lactic acid bacteria from traditional goat milk cake in Yunnan province of China .2 Qiuhua Bao,Xia Chen,Hongxia Liu. AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH . 2011

[23] 基于免培养法研究泸州地区浓香型白酒窖泥原核微生物群落结构 [J]. 食品科学 , 2013, (17) : 176 - 181

[24] 西藏地区传统发酵乳中乳酸菌多样性及微生物数量分析 [J]. 食品科学, 2013, 34 (17) : 140 - 145

[25] 高通量测序技术及其应用 [J]. 中国生物工程杂志, 2012, 32 (01) : 109 - 114

[26] 传统发酵豆制品中原核微生物多样性的研究 [J]. 食品工业科技, 2011, 32 (09) : 230 - 232

[27] High-Throughput Sequencing of Microbial Communities in Poro Cheese, an Artisanal Mexican Cheese[J] . Alejandro Aldrete-Tapia,Meyli C. Escobar-Ramírez,Mark L. Tamplin,Montserrat Hernández-Iturriaga.Food Microbiology . 2014

[28] Monitoring of the microbiota profile in nukadoko, a naturally fermented rice bran bed for pickling vegetables[J] . Hiroshi Ono,Shoko Nishio,Jun Tsurii,Tetsuhiro Kawamoto,Kenji Sonomoto,Jiro Nakayama.Journal of Bioscience and Bioengineering . 2014

[29] A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2013, 163 (01) : 19 - 27

[30] Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2013, 167 (01) : 29 - 43

[21] Barcoded pyrosequencing analysis of the bacterial community of Daqu for light-flavour Chinese liquor [J]. LETTERS IN APPLIED MICROBIOLOGY, 2014, 58 (06) : 549 - 555

[22] Isolation and identification of cultivable lactic acid bacteria from traditional goat milk cake in Yunnan province of China .2 Qiuhua Bao,Xia Chen,Hongxia Liu. AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH . 2011

[23] 基于免培养法研究泸州地区浓香型白酒窖泥原核微生物群落结构 [J]. 食品科学 , 2013, (17) : 176 - 181

[24] 西藏地区传统发酵乳中乳酸菌多样性及微生物数量分析 [J]. 食品科学, 2013, 34 (17) : 140 - 145

[25] 高通量测序技术及其应用 [J]. 中国生物工程杂志, 2012, 32 (01) : 109 - 114

[26] 传统发酵豆制品中原核微生物多样性的研究 [J]. 食品工业科技, 2011, 32 (09) : 230 - 232

[27] High-Throughput Sequencing of Microbial Communities in Poro Cheese, an Artisanal Mexican Cheese[J] . Alejandro Aldrete-Tapia,Meyli C. Escobar-Ramírez,Mark L. Tamplin,Montserrat Hernández-Iturriaga.Food Microbiology . 2014

[28] Monitoring of the microbiota profile in nukadoko, a naturally fermented rice bran bed for pickling vegetables[J] . Hiroshi Ono,Shoko Nishio,Jun Tsurii,Tetsuhiro Kawamoto,Kenji Sonomoto,Jiro Nakayama.Journal of Bioscience and Bioengineering . 2014

[29] A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2013, 163 (01) : 19 - 27

[30] Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2013, 167 (01) : 29 - 43