Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing

Quality characteristics of pork loin cured with green nitrite source and some organic acids

(2019) Tae-Kyung Kim et al.   MEAT SCIENCE

Role of Starter Cultures on the Safety of Fermented Meat Products

(2019) Marta Laranjo et al.   Frontiers in Microbiology

Characterizing Relationship of Microbial Diversity and Metabolite in Sichuan Xiaoqu

(2019) Qiuxiang Tang et al.   Frontiers in Microbiology

Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing

(2019) Xinhui Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams

(2019) Shuyun Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish

(2019) Andrea Osimani et al.   FOOD MICROBIOLOGY

1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing

(2019) Jian Zhang et al.   FOOD RESEARCH INTERNATIONAL

Candida albicans and Staphylococcus Species: A Threatening Twosome

(2019) Hans Carolus et al.   Frontiers in Microbiology

Surface mycobiota of home-made dry cured sausages from the main producing regions of Argentina and morphological and biochemical characterization of Penicillium nalgiovense populations

(2019) Graciela Vila et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

(2019) Emiel Van Reckem et al.   Frontiers in Microbiology

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

(2019) Yanan Shi et al.   MEAT SCIENCE

GC–TOF/MS-based metabolomics studies on the effect of protein sources in formulated diet for pearl oyster Pinctada fucata martensii

(2018) Chuangye Yang et al.   AQUACULTURE

Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing

(2018) Jinhong Zang et al.   FOOD RESEARCH INTERNATIONAL

1 H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams

(2018) Jian Zhang et al.   FOOD RESEARCH INTERNATIONAL

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

(2018) Xinhui Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Emergence of pathogenic and multiple-antibiotic-resistant Macrococcus caseolyticus in commercial broiler chickens

(2018) Gen Li et al.   Transboundary and Emerging Diseases

Bacterial community succession and metabolite changes during sufu fermentation

(2018) Xiaoning Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenotypic Diversity of Lactobacillus sakei Strains

(2018) Chiara Montanari et al.   Frontiers in Microbiology

Complete genome sequence of the halophile bacterium Kushneria konosiri X49T, isolated from salt-fermented Konosirus punctatus

(2018) Ji-Hyun Yun et al.   Standards in Genomic Sciences

Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters

(2018) Seong-Eun Park et al.   FOOD CHEMISTRY

Comparative evaluation of microbial diversity and metabolite profiles in doenjang , a fermented soybean paste, during the two different industrial manufacturing processes

(2017) Sunmin Lee et al.   FOOD CHEMISTRY

Effects of dry-cured ham rich in bioactive peptides on cardiovascular health: A randomized controlled trial

(2017) Silvia Montoro-García et al.   Journal of Functional Foods

The Effect of Regular Intake of Dry-Cured Ham Rich in Bioactive Peptides on Inflammation, Platelet and Monocyte Activation Markers in Humans

(2017) Sara María Martínez-Sánchez et al.   Nutrients

Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region, Saudi Arabia

(2017) Mustafa A. Gassem   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

High-level of resistance to β-lactam and presence of β-lactamases encoding genes in Ochrobactrum sp. and Achromobacter sp. isolated from soil

(2017) João Pedro Rueda Furlan et al.   Journal of Global Antimicrobial Resistance

Comparison of microbial communities from different Jinhua ham factories

(2017) Qingfeng Ge et al.   AMB Express

Hypoxanthine enhances the cured meat taste

(2016) Sayaka Ichimura et al.   ANIMAL SCIENCE JOURNAL

Metabolite profiling of Makgeolli for the understanding of yeast fermentation characteristics during fermentation and aging

(2016) Seung-Ho Seo et al.   PROCESS BIOCHEMISTRY

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

(2015) Inna Petrova et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

(2015) Jin-yuan Zheng et al.   FISHERIES SCIENCE

Chromohalobacteris a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce

(2015) Ji Young Jung et al.   JOURNAL OF FOOD SCIENCE

Autochthonous yeasts as potential biocontrol agents in dry-cured meat products

(2014) Nicoletta Simoncini et al.   FOOD CONTROL

Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation

(2014) Alberto B. Grossi et al.   FOOD RESEARCH INTERNATIONAL

Contribution of the nos-pdt Operon to Virulence Phenotypes in Methicillin-Sensitive Staphylococcus aureus

(2014) April M. Sapp et al.   PLoS One

An improved dual-indexing approach for multiplexed 16S rRNA gene sequencing on the Illumina MiSeq platform

(2014) Douglas W Fadrosh et al.   Microbiome

Development of a Dual-Index Sequencing Strategy and Curation Pipeline for Analyzing Amplicon Sequence Data on the MiSeq Illumina Sequencing Platform

(2013) James J. Kozich et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Screening and isolation of halophilic bacteria producing industrially important enzymes

(2013) Sumit Kumar et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

1H NMR and multivariate data analysis of the relationship between the age and quality of duck meat

(2013) Chunli Liu et al.   FOOD CHEMISTRY

Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham

(2013) Giuseppe Comi et al.   FOOD RESEARCH INTERNATIONAL

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

(2013) Nives Marušić et al.   MEAT SCIENCE

Predictive functional profiling of microbial communities using 16S rRNA marker gene sequences

(2013) Morgan G I Langille et al.   NATURE BIOTECHNOLOGY

Protein and Lipid Oxidation in Parma Ham during Production

(2012) Glykeria Koutina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional pork meat compounds as affected by ham dry-curing

(2012) Nives Marušić et al.   MEAT SCIENCE

Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products

(2012) G. Landeta et al.   MEAT SCIENCE

Quality-filtering vastly improves diversity estimates from Illumina amplicon sequencing

(2012) Nicholas A Bokulich et al.   NATURE METHODS

FLASH: fast length adjustment of short reads to improve genome assemblies

(2011) T. Magoc et al.   BIOINFORMATICS

Possible biological markers of the time of processing of dry-cured ham

(2011) Elizabeth Escudero et al.   MEAT SCIENCE

Procedures for large-scale metabolic profiling of serum and plasma using gas chromatography and liquid chromatography coupled to mass spectrometry

(2011) Warwick B Dunn et al.   Nature Protocols

Staphylococcal Cassette Chromosome mec-Like Element in Macrococcus caseolyticus

(2010) S. Tsubakishita et al.   ANTIMICROBIAL AGENTS AND CHEMOTHERAPY

Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham

(2010) Rong-Jen Tu et al.   FOOD MICROBIOLOGY

Surface mycobiota on Argentinean dry fermented sausages

(2010) Claudia Castellari et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

FiehnLib: Mass Spectral and Retention Index Libraries for Metabolomics Based on Quadrupole and Time-of-Flight Gas Chromatography/Mass Spectrometry

(2009) Tobias Kind et al.   ANALYTICAL CHEMISTRY

Kushneria sinocarnis sp. nov., a moderately halophilic bacterium isolated from a Chinese traditional cured meat

(2009) Z. Zou et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Creatine and creatinine evolution during the processing of dry-cured ham

(2009) Leticia Mora et al.   MEAT SCIENCE

Nutritional composition of dry-cured ham and its role in a healthy diet

(2009) F. Jiménez-Colmenero et al.   MEAT SCIENCE

Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production

(2008) M Jesús Andrade et al.   FOOD CHEMISTRY