Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources

High-Throughput Sequencing for Detection of Subpopulations of Bacteria Not Previously Associated with Artisanal Cheeses

(2012) Lisa Quigley et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Brazilian kefir: structure, microbial communities and chemical composition

(2012) Karina Teixeira Magalhães et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Reference databases for taxonomic assignment in metagenomics

(2012) M. Santamaria et al.   BRIEFINGS IN BIOINFORMATICS

Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis

(2012) A.M.O. Leite et al.   FOOD MICROBIOLOGY

A comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese

(2012) L. Quigley et al.   JOURNAL OF APPLIED MICROBIOLOGY

Investigation on Culturable Microflora in Tibetan Kefir Grains from Different Areas of China

(2012) Jie Gao et al.   JOURNAL OF FOOD SCIENCE

Review: Functional Properties of Kefir

(2011) Zeynep B. Guzel-Seydim et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

High-throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain

(2011) Alleson Dobson et al.   FEMS MICROBIOLOGY LETTERS

Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing

(2011) Eun-Jin Park et al.   FOOD MICROBIOLOGY

Identification of microbial flora in kefir grains produced in Turkey using PCR

(2011) TUĞBA KÖK TAŞ et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Determination of Lactic Microflora of Kefir Grains and Kefir Beverage by Using Culture-Dependent and Culture-Independent Methods

(2011) Zülal Kesmen et al.   JOURNAL OF FOOD SCIENCE

Pyrosequencing survey of the microbial diversity of ‘narezushi’, an archetype of modern Japanese sushi

(2011) T. Koyanagi et al.   LETTERS IN APPLIED MICROBIOLOGY

A new dawn for the naming of fungi: impacts of decisions made in Melbourne in July 2011 on the future publication and regulation of fungal names

(2011) David l. Hawksworth   IMA Fungus

Effect of a New ProbioticSaccharomyces cerevisiaeStrain on Survival ofEscherichia coliO157:H7 in a Dynamic Gastrointestinal Model

(2010) Lucie Etienne-Mesmin et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods

(2010) Maria Gabriela da Cruz Pedrozo Miguel et al.   FOOD RESEARCH INTERNATIONAL

Denaturing Gradient Gel Electrophoresis Analysis of Lactic Acid Bacteria and Yeasts in Traditional Mongolian Fermented Milk

(2010) Mari MIYAMOTO et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing

(2010) Wafa Masoud et al.   INTERNATIONAL DAIRY JOURNAL

Viability of microencapsulated Bifidobacterium animalis ssp. lactis BB12 in kefir during refrigerated storage

(2010) FERNANDO GONZÁLEZ-SÁNCHEZ et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

16S rRNA pyrosequencing-based investigation of the bacterial community in nukadoko, a pickling bed of fermented rice bran

(2010) Naoshige Sakamoto et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Comparison of two next-generation sequencing technologies for resolving highly complex microbiota composition using tandem variable 16S rRNA gene regions

(2010) Marcus J. Claesson et al.   NUCLEIC ACIDS RESEARCH

Probiotic yeasts: Anti-inflammatory potential of various non-pathogenic strains in experimental colitis in mice

(2010) Benoît Foligné   WORLD JOURNAL OF GASTROENTEROLOGY

Pyrosequencing of Tagged 16S rRNA Gene Amplicons for Rapid Deciphering of the Microbiomes of Fermented Foods Such as Pearl Millet Slurries

(2009) C. Humblot et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis

(2009) Jianzhong Zhou et al.   FOOD MICROBIOLOGY

Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing

(2009) Seong Woon Roh et al.   ISME Journal

Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains

(2009) T.-H. Chen et al.   JOURNAL OF DAIRY SCIENCE

454 Pyrosequencing analyses of forest soils reveal an unexpectedly high fungal diversity

(2009) M. Buée et al.   NEW PHYTOLOGIST

KING (Kinemage, Next Generation): A versatile interactive molecular and scientific visualization program

(2009) Vincent B. Chen et al.   PROTEIN SCIENCE

Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods

(2008) Hsi-Chia Chen et al.   FOOD MICROBIOLOGY

Identification of Yeasts and Evaluation of their Distribution in Taiwanese Kefir and Viili Starters

(2008) S.Y. Wang et al.   JOURNAL OF DAIRY SCIENCE

Teratosphaeria nubilosa, a serious leaf disease pathogen ofEucalyptusspp. in native and introduced areas

(2008) GAVIN C. HUNTER et al.   MOLECULAR PLANT PATHOLOGY

The Ribosomal Database Project: improved alignments and new tools for rRNA analysis

(2008) J. R. Cole et al.   NUCLEIC ACIDS RESEARCH