Related references
Note: Only part of the references are listed.An updated review on bacterial community composition of traditional fermented milk products: what next-generation sequencing has revealed so far?
Gilberto V. de Melo Pereira et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Metagenomic features of traditional fermented milk products
Lijun You et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Metagenomic and Functional Characterization of Two Chilean Kefir Beverages Reveals a Dairy Beverage Containing Active Enzymes, Short-Chain Fatty Acids, Microbial β-Amyloids, and Bio-Film Inhibitors
Claudia Ibacache-Quiroga et al.
FOODS (2022)
Microbial associations of shallow-water Mediterranean marine cave Solenogastres (Mollusca)
Elena Vortsepneva et al.
PEERJ (2021)
Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds
Konstantin V. Moiseenko et al.
FOODS (2021)
The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia
Zhongjie Yu et al.
FOODS (2021)
Diversity of microbiota in Slovak summer ewes' cheese Bryndza
Miroslava Kacaniova et al.
OPEN LIFE SCIENCES (2021)
PacBio sequencing reveals bacterial community diversity in cheeses collected from different regions
Chengcong Yang et al.
JOURNAL OF DAIRY SCIENCE (2020)
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
Jinshui Zheng et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2020)
Consumption of Fermented Foods Is Associated with Systematic Differences in the Gut Microbiome and Metabolome
Bryn C. Taylor et al.
MSYSTEMS (2020)
Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties
Amarela Terzic-Vidojevic et al.
FOOD RESEARCH INTERNATIONAL (2020)
Fermented-Food Metagenomics Reveals Substrate-Associated Differences in Taxonomy and Health-Associated and Antibiotic Resistance Determinants
John Leech et al.
MSYSTEMS (2020)
Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products
Tamoghna Ghosh et al.
FRONTIERS IN MICROBIOLOGY (2019)
Analysis of 16S rRNA Primer Systems for Profiling of Thermophilic Microbial Communities
A. Yu. Merkel et al.
MICROBIOLOGY (2019)
High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?
Elena Kamilari et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE (2019)
Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses
Hao Jin et al.
JOURNAL OF DAIRY SCIENCE (2018)
Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing
H. Nakibapher Jones Shangpliang et al.
SCIENTIFIC REPORTS (2018)
Bacterial Microbiota and Metabolic Character of Traditional Sour Cream and Butter in Buryatia, Russia
Jie Yu et al.
FRONTIERS IN MICROBIOLOGY (2018)
Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches
Guo-qing He et al.
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B (2017)
Microbial diversity of traditional kefir grains and their role on kefir aroma
Enes Dertli et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal)
Nazila Soleymanzadeh et al.
DAIRY SCIENCE & TECHNOLOGY (2016)
Systematic improvement of amplicon marker gene methods for increased accuracy in microbiome studies
Daryl M. Gohl et al.
NATURE BIOTECHNOLOGY (2016)
DADA2: High-resolution sample inference from Illumina amplicon data
Benjamin J. Callahan et al.
NATURE METHODS (2016)
iNEXT: an R package for rarefaction and extrapolation of species diversity (Hill numbers)
T. C. Hsieh et al.
METHODS IN ECOLOGY AND EVOLUTION (2016)
The Evolving Role of Coliforms As Indicators of Unhygienic Processing Conditions in Dairy Foods
Nicole H. Martin et al.
FRONTIERS IN MICROBIOLOGY (2016)
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
Jyoti P. Tamang et al.
FRONTIERS IN MICROBIOLOGY (2016)
Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir
Aaron M. Walsh et al.
MSYSTEMS (2016)
High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow's milk in Russia
Wenjun Liu et al.
BMC MICROBIOLOGY (2015)
Bacteria and yeast microbiota in milk kefir grains from different Italian regions
Cristiana Garofalo et al.
FOOD MICROBIOLOGY (2015)
Evaluation of the microbiota of kefir samples using metagenetic analysis targeting the 16S and 26S ribosomal DNA fragments
N. Korsak et al.
JOURNAL OF DAIRY SCIENCE (2015)
Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia
J. Yu et al.
JOURNAL OF DAIRY SCIENCE (2015)
DegePrime, a Program for Degenerate Primer Design for Broad-Taxonomic-Range PCR in Microbial Ecology Studies
Luisa W. Hugerth et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)
Impact of Next Generation Sequencing Techniques in Food Microbiology
Baltasar Mayo et al.
CURRENT GENOMICS (2014)
Fermented Milks and Milk Products as Functional Foods-A Review
V. K. Shiby et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)
Consumption of Fermented Milk Product With Probiotic Modulates Brain Activity
Kirsten Tillisch et al.
GASTROENTEROLOGY (2013)
The SILVA ribosomal RNA gene database project: improved data processing and web-based tools
Christian Quast et al.
NUCLEIC ACIDS RESEARCH (2013)
phyloseq: An R Package for Reproducible Interactive Analysis and Graphics of Microbiome Census Data
Paul J. McMurdie et al.
PLOS ONE (2013)
Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources
Alan J. Marsh et al.
PLOS ONE (2013)
High-throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain
Alleson Dobson et al.
FEMS MICROBIOLOGY LETTERS (2011)
Culture-independent detection of microorganisms in traditional Slovakian bryndza cheese
Viera Chebenova-Turcovska et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Bifidobacterium mongoliense sp nov., from airag, a traditional fermented mare's milk product from Mongolia
Koichi Watanabe et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2009)
Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia
Koichi Watanabe et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2008)
Naive Bayesian classifier for rapid assignment of rRNA sequences into the new bacterial taxonomy
Qiong Wang et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk
Kenji Uchida et al.
ANIMAL SCIENCE JOURNAL (2007)
A review and proposed nomenclature for major proteins of the milk-fat globule membrane
IH Mather
JOURNAL OF DAIRY SCIENCE (2000)
Share Paper
