相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Hybrid Assembly Improves Genome Quality and Completeness of Trametes villosa CCMB561 and Reveals a Huge Potential for Lignocellulose Breakdown
Luiz Marcelo Ribeiro Tome et al.
JOURNAL OF FUNGI (2022)
Nanopore sequencing of full rRNA operon improves resolution in mycobiome analysis and reveals high diversity in both human gut and environments
Jingjing Lu et al.
MOLECULAR ECOLOGY (2022)
Lipidomic profiling of bioactive lipids during spontaneous fermentations of fine-flavor cocoa
Fabio Herrera-Rocha et al.
FOOD CHEMISTRY (2022)
An Integrative View of the Phyllosphere Mycobiome of Native Rubber Trees in the Brazilian Amazon
Paula Luize Camargos Fonseca et al.
JOURNAL OF FUNGI (2022)
Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation
Carolina O. de C. Lima et al.
FOOD MICROBIOLOGY (2021)
Full-length 16S rRNA gene amplicon analysis of human gut microbiota using MinION™ nanopore sequencing confers species-level resolution
Yoshiyuki Matsuo et al.
BMC MICROBIOLOGY (2021)
A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities
Marko Verce et al.
FRONTIERS IN MICROBIOLOGY (2021)
Classification of acetic acid bacteria and their acid resistant mechanism
Xiaoman Qiu et al.
AMB EXPRESS (2021)
Nanopore sequencing and its application to the study of microbial communities
Laura Ciuffreda et al.
COMPUTATIONAL AND STRUCTURAL BIOTECHNOLOGY JOURNAL (2021)
Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
Fabio Herrera-Rocha et al.
SCIENTIFIC REPORTS (2021)
Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis
Miguel Fernandez-Nino et al.
SCIENTIFIC REPORTS (2021)
Origin and Evolution of Polycyclic Triterpene Synthesis
Carlos Santana-Molina et al.
MOLECULAR BIOLOGY AND EVOLUTION (2020)
Testing the advantages and disadvantages of short- and long- read eukaryotic metagenomics using simulated reads
William S. Pearman et al.
BMC BIOINFORMATICS (2020)
Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes
Luc De Vuyst et al.
FEMS MICROBIOLOGY REVIEWS (2020)
Does Quorum Sensing play a role in microbial shifts along spontaneous fermentation of cocoa beans? An in silico perspective
O. G. G. Almeida et al.
FOOD RESEARCH INTERNATIONAL (2020)
Temporal shotgun metagenomics of an Ecuadorian coffee fermentation process highlights the predominance of lactic acid bacteria
Vasileios Pothakos et al.
CURRENT RESEARCH IN BIOTECHNOLOGY (2020)
The dynamics and role of sphingolipids in eukaryotic organisms upon thermal adaptation
Joao Henrique Tadini Marilhano Fabri et al.
PROGRESS IN LIPID RESEARCH (2020)
Ultra-deep, long-read nanopore sequencing of mock microbial community standards
Samuel M. Nicholls et al.
GIGASCIENCE (2019)
Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation
Zoi Papalexandratou et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe
Molly Gabaza et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Cyanase-independent utilization of cyanate as a nitrogen source in ascomycete yeasts
Tomas Linder
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2019)
Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities
Daniel S. Agyirifo et al.
HELIYON (2019)
Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations
Adrien Servent et al.
FOOD RESEARCH INTERNATIONAL (2018)
Hopanoid lipids: from membranes to plant-bacteria interactions
Brittany J. Belin et al.
NATURE REVIEWS MICROBIOLOGY (2018)
Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans
Jatziri Mota-Gutierrez et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2018)
The Abc of Phosphonate Breakdown: A Mechanism for Bacterial Survival
M. Cemre Manav et al.
BIOESSAYS (2018)
metaSPAdes: a new versatile metagenomic assembler
Sergey Nurk et al.
GENOME RESEARCH (2017)
Great intraspecies diversity of Pichia kudriavzevii in cocoa fermentation highlights the importance of yeast strain selection for flavor modulation of cocoa beans
Gilberto V. M. Pereira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor
Igor Magalilies da Veiga Moreira et al.
MOLECULES (2017)
Salmon provides fast and bias-aware quantification of transcript expression
Rob Patro et al.
NATURE METHODS (2017)
MAPseq: highly efficient k-mer search with confidence estimates, for rRNA sequence analysis
Joao F. Matias Rodrigues et al.
BIOINFORMATICS (2017)
An untargeted metabolomic assessment of cocoa beans during fermentation
A. L. Mayorga-Gross et al.
FOOD RESEARCH INTERNATIONAL (2016)
Centrifuge: rapid and sensitive classification of metagenomic sequences
Daehwan Kim et al.
GENOME RESEARCH (2016)
Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa
Simonetta Visintin et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
The cocoa bean fermentation process: from ecosystem analysis to starter culture development
L. De Vuyst et al.
JOURNAL OF APPLIED MICROBIOLOGY (2016)
High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS
S. Miescher Schwenninger et al.
LETTERS IN APPLIED MICROBIOLOGY (2016)
Fast and sensitive taxonomic classification for metagenomics with Kaiju
Peter Menzel et al.
NATURE COMMUNICATIONS (2016)
Dynamics of microbial ecology during cocoa fermentation and drying: Towards the identification of molecular markers
Yasmine Hamdouche et al.
FOOD CONTROL (2015)
Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample
Koen Illeghems et al.
FOOD MICROBIOLOGY (2015)
Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches
A. Arana-Sanchez et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2015)
Trimmomatic: a flexible trimmer for Illumina sequence data
Anthony M. Bolger et al.
BIOINFORMATICS (2014)
InterProScan 5: genome-scale protein function classification
Philip Jones et al.
BIOINFORMATICS (2014)
Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation
Cintia Lacerda Ramos et al.
FOOD RESEARCH INTERNATIONAL (2014)
Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii
Tikam Chand Dakal et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation
Michael Crafack et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical-chemical properties
Gilberto Vinicius de Melo Pereira et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture
Gilberto Vinicius de Melo Pereira et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)
Fast gapped-read alignment with Bowtie 2
Ben Langmead et al.
NATURE METHODS (2012)
Role of Trehalose in Salinity and Temperature Tolerance in the Model Halophilic Bacterium Chromohalobacter salexigens
Mercedes Reina-Bueno et al.
PLOS ONE (2012)
FLASH: fast length adjustment of short reads to improve genome assemblies
Tanja Magoc et al.
BIOINFORMATICS (2011)
Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil
Zoi Papalexandratou et al.
FOOD MICROBIOLOGY (2011)
Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library
Tamara Garcia-Armisen et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2010)
Prodigal: prokaryotic gene recognition and translation initiation site identification
Doug Hyatt et al.
BMC BIOINFORMATICS (2010)
Trehalose Metabolism: From Osmoprotection to Signaling
Gabriel Iturriaga et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2009)
Metagenomics: Read length matters
K. Eric Wommack et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2008)
Using native and syntenically mapped cDNA alignments to improve de novo gene finding
Mario Stanke et al.
BIOINFORMATICS (2008)
Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana
Nichlas Camu et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2008)
Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic
Sandra Lagunes Galvez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Genome-wide analysis of the ERF gene family in Arabidopsis and rice
T Nakano et al.
PLANT PHYSIOLOGY (2006)
The microbiology of cocoa fermentation and its role in chocolate quality
RF Schwan et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)
Ecologically meaningful transformations for ordination of species data
P Legendre et al.
OECOLOGIA (2001)
分享论文
