Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage

Acetic acid bacteria in fermented foods and beverages

(2018) Jonas De Roos et al.   CURRENT OPINION IN BIOTECHNOLOGY

Microbial community and physicochemical dynamics during the production of ‘Chicha’, a traditional beverage of Indigenous people of Brazil

(2018) Ludmila Vilela Resende et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Yeast diversity during the fermentation of Andean chicha : A comparison of high-throughput sequencing and culture-dependent approaches

(2017) Lucía M. Mendoza et al.   FOOD MICROBIOLOGY

A Review on the Applications of Next Generation Sequencing Technologies as Applied to Food-Related Microbiome Studies

(2017) Yu Cao et al.   Frontiers in Microbiology

OptiClust, an Improved Method for Assigning Amplicon-Based Sequence Data to Operational Taxonomic Units

(2017) Sarah L. Westcott et al.   mSphere

Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity

(2016) Cecilia Fontana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough “Masa Agria” (Maiz Añejo)

(2016) Clemencia Chaves-Lopez et al.   Frontiers in Microbiology

Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha)

(2016) Ana L. Freire et al.   PeerJ

Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians

(2015) Cláudia Puerari et al.   FOOD MICROBIOLOGY

Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina

(2015) Patricia Elizaquível et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of FTA technology for detection of Trichomonas gallinae

(2015) Jennifer C. Holt et al.   VETERINARY PARASITOLOGY

The genus Weissella: taxonomy, ecology and biotechnological potential

(2015) Vincenzina Fusco et al.   Frontiers in Microbiology

Trimmomatic: a flexible trimmer for Illumina sequence data

(2014) Anthony M. Bolger et al.   BIOINFORMATICS

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

Pathogen typing in the genomics era: MLST and the future of molecular epidemiology

(2013) Marcos Pérez-Losada et al.   INFECTION GENETICS AND EVOLUTION

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

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

Microbial Community Structure of Three Traditional Zambian Fermented Products: Mabisi, Chibwantu and Munkoyo

(2013) Sijmen E. Schoustra et al.   PLoS One

Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru

(2013) Juan Andrés Vallejo et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Use of FTA® Sampling Cards for Molecular Detection of Avian Influenza Virus in Wild Birds

(2012) Shamus P. Keeler et al.   AVIAN DISEASES

Comparison of DNA preservation methods for environmental bacterial community samples

(2012) Michael A. Gray et al.   FEMS MICROBIOLOGY ECOLOGY

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

(2011) Ji Young Jung et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

An improved Greengenes taxonomy with explicit ranks for ecological and evolutionary analyses of bacteria and archaea

(2011) Daniel McDonald et al.   ISME Journal

KEGG for integration and interpretation of large-scale molecular data sets

(2011) M. Kanehisa et al.   NUCLEIC ACIDS RESEARCH

Use of FTA Cards for Direct Sampling of Patients' Lesions in the Ecological Study of Cutaneous Leishmaniasis

(2010) H. Kato et al.   JOURNAL OF CLINICAL MICROBIOLOGY

Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities

(2009) P. D. Schloss et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage

(2008) E OSORIOCADAVID et al.   FOOD MICROBIOLOGY