基于宏基因组和宏转录组的发酵食品微生物研究进展

[1] 基于宏基因组分析四川泡菜母水作引子的泡菜发酵过程中细菌多样性变化 [J]. 食品工业科技, 2015, 36 (21) : 173 - 177

[2] 普洱茶固态发酵过程中微生物群落结构及变化 [J]. 食品科学, 2013, 34 (19) : 142 - 147

[3] 普洱茶不同发酵时期微生物群落宏转录组学研究 [J]. 北京化工大学学报(自然科学版), 2012, 39 (06) : 84 - 89

[4] 普洱茶发酵过程中真菌群落结构的变化分析 [J]. 中国酿造, 2012, 31 (01) : 122 - 125

[5] Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation[J] . Duangporn Kantachote,Anussara Ratanaburee,Ampaitip Sukhoom,Tawatchai Sumpradit,Narongrid Asavaroungpipop.LWT - Food Science and Technology . 2016

[6] A new perspective on microbial landscapes within food production[J] . Nicholas A Bokulich,Zachery T Lewis,Kyria Boundy-Mills,David A Mills.Current Opinion in Biotechnology . 2016

[7] Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota[J] . Alejandra Escobar-Zepeda,Alejandro Sanchez-Flores,Maricarmen Quirasco Baruch.Food Microbiology . 2016

[8] Diversity of the microbiota involved in wine and organic apple cider submerged vinegar production as revealed by DHPLC analysis and next-generation sequencing[J] . Janja Tr?ek,Aleksander Mahni?,Maja Rupnik.International Journal of Food Microbiology . 2016

[9] Metagenomic data of fungal internal transcribed spacer from serofluid dish, a traditional Chinese fermented food[J] . Peng Chen,Yang Zhao,Zhengrong Wu,Ronghui Liu,Ruixiang Xu,Lei Yan,Hongyu Li.Genomics Data . 2015

[10] Cultivation-independent comprehensive investigations on bacterial communitie in serofluid dish, a traditional Chinese fermented food[J] . Peng Chen,Zhengrong Wu,Yang Zhao,Yan Wei,Ruixiang Xu,Lei Yan,Hongyu Li.Genomics Data . 2015

[1] 基于宏基因组分析四川泡菜母水作引子的泡菜发酵过程中细菌多样性变化 [J]. 食品工业科技, 2015, 36 (21) : 173 - 177

[2] 普洱茶固态发酵过程中微生物群落结构及变化 [J]. 食品科学, 2013, 34 (19) : 142 - 147

[3] 普洱茶不同发酵时期微生物群落宏转录组学研究 [J]. 北京化工大学学报(自然科学版), 2012, 39 (06) : 84 - 89

[4] 普洱茶发酵过程中真菌群落结构的变化分析 [J]. 中国酿造, 2012, 31 (01) : 122 - 125

[5] Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation[J] . Duangporn Kantachote,Anussara Ratanaburee,Ampaitip Sukhoom,Tawatchai Sumpradit,Narongrid Asavaroungpipop.LWT - Food Science and Technology . 2016

[6] A new perspective on microbial landscapes within food production[J] . Nicholas A Bokulich,Zachery T Lewis,Kyria Boundy-Mills,David A Mills.Current Opinion in Biotechnology . 2016

[7] Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota[J] . Alejandra Escobar-Zepeda,Alejandro Sanchez-Flores,Maricarmen Quirasco Baruch.Food Microbiology . 2016

[8] Diversity of the microbiota involved in wine and organic apple cider submerged vinegar production as revealed by DHPLC analysis and next-generation sequencing[J] . Janja Tr?ek,Aleksander Mahni?,Maja Rupnik.International Journal of Food Microbiology . 2016

[9] Metagenomic data of fungal internal transcribed spacer from serofluid dish, a traditional Chinese fermented food[J] . Peng Chen,Yang Zhao,Zhengrong Wu,Ronghui Liu,Ruixiang Xu,Lei Yan,Hongyu Li.Genomics Data . 2015

[10] Cultivation-independent comprehensive investigations on bacterial communitie in serofluid dish, a traditional Chinese fermented food[J] . Peng Chen,Zhengrong Wu,Yang Zhao,Yan Wei,Ruixiang Xu,Lei Yan,Hongyu Li.Genomics Data . 2015