Bacterial and Fungal Dynamics During the Fermentation Process of Sesotho, a Traditional Beer of Southern Africa

Fermented foods in a global age: East meets West

(2020) Jyoti Prakash Tamang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Combining the 5.8S and ITS 2 to improve classification of fungi

(2019) Felix Heeger et al.   Methods in Ecology and Evolution

Nature Abhors a Vacuum: Highly Diverse Mechanisms Enable Spoilage Fungi to Disperse, Survive, and Propagate in Commercially Processed and Preserved Foods

(2018) Abigail B. Snyder et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation

(2017) Varish Ahmad et al.   INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS

Hexavalent chromium bioreduction and chemical precipitation of sulphate as a treatment of site-specific fly ash leachates

(2017) Errol D. Cason et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Early diverging lineages within Cryptomycota and Chytridiomycota dominate the fungal communities in ice-covered lakes of the McMurdo Dry Valleys, Antarctica

(2017) Keilor Rojas-Jimenez et al.   Scientific Reports

Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire

(2016) N.M.C. Assohoun-Djeni et al.   FOOD CONTROL

Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota

(2016) Alejandra Escobar-Zepeda et al.   FOOD MICROBIOLOGY

Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak

(2016) Li-Oon Chuah et al.   FOOD MICROBIOLOGY

Discovery of dark matter fungi in aquatic ecosystems demands a reappraisal of the phylogeny and ecology of zoosporic fungi

(2016) Hans-Peter Grossart et al.   Fungal Ecology

Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs

(2016) L. Ruiz Rodríguez et al.   JOURNAL OF APPLIED MICROBIOLOGY

Screening and characterization of potential probiotic and starter bacteria for plant fermentations

(2016) Esteban Vera-Pingitore et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Decoupling function and taxonomy in the global ocean microbiome

(2016) S. Louca et al.   SCIENCE

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

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

Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin

(2016) P P Kayodeacute A et al.   African Journal of Microbiology Research

Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp. sakei 2a in a potentially synbiotic cheese spread

(2015) Rafael Chacon Ruiz Martinez et al.   FOOD MICROBIOLOGY

Metagenomic insights into the dynamics of microbial communities in food

(2015) Gilles Kergourlay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacteriocin-producing lactic acid bacteria isolated from mangrove forests in southern Thailand as potential bio-control agents in food: Isolation, screening and optimization

(2014) Noraphat Hwanhlem et al.   FOOD CONTROL

Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications

(2014) Rodney H Perez et al.   Microbial Cell Factories

PEAR: a fast and accurate Illumina Paired-End reAd mergeR

(2013) J. Zhang et al.   BIOINFORMATICS

Inhibition of Escherichia coli O157:H7 and Salmonella enterica on spinach and identification of antimicrobial substances produced by a commercial Lactic Acid Bacteria food safety intervention

(2013) Thelma F. Cálix-Lara et al.   FOOD MICROBIOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Ecological parameters influencing microbial diversity and stability of traditional sourdough

(2013) Fabio Minervini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

phyloseq: An R Package for Reproducible Interactive Analysis and Graphics of Microbiome Census Data

(2013) Paul J. McMurdie et al.   PLoS One

Evaluation of general 16S ribosomal RNA gene PCR primers for classical and next-generation sequencing-based diversity studies

(2012) Anna Klindworth et al.   NUCLEIC ACIDS RESEARCH

The SILVA ribosomal RNA gene database project: improved data processing and web-based tools

(2012) Christian Quast et al.   NUCLEIC ACIDS RESEARCH

Quality control and preprocessing of metagenomic datasets

(2011) R. Schmieder et al.   BIOINFORMATICS

Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures

(2011) Sorbhi Rathore et al.   FOOD MICROBIOLOGY

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

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

Importance of lactic acid bacteria in Asian fermented foods

(2011) Sook Rhee et al.   Microbial Cell Factories

Picante: R tools for integrating phylogenies and ecology

(2010) S. W. Kembel et al.   BIOINFORMATICS

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge

(2010) P.K. Chelule et al.   FOOD CHEMISTRY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

The UNITE database for molecular identification of fungi - recent updates and future perspectives

(2010) Kessy Abarenkov et al.   NEW PHYTOLOGIST

Rich nutrition from the poorest – Cereal fermentations in Africa and Asia

(2009) M.J.Rob Nout   FOOD MICROBIOLOGY

Applications of next-generation sequencing technologies in functional genomics

(2008) Olena Morozova et al.   GENOMICS