Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk
Authors
Keywords
-
Journal
Frontiers in Microbiology
Volume 11, Issue -, Pages -
Publisher
Frontiers Media SA
Online
2020-07-30
DOI
10.3389/fmicb.2020.01816
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Fermented foods in a global age: East meets West
- (2020) Jyoti Prakash Tamang et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance
- (2020) Vittorio Capozzi et al. Microorganisms
- The art of mabisi production: A traditional fermented milk
- (2019) Himoonga Bernard Moonga et al. PLoS One
- Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With Lactobacillus rhamnosus
- (2018) Megan Parker et al. Frontiers in Microbiology
- Gut microbiota functions: metabolism of nutrients and other food components
- (2017) Ian Rowland et al. EUROPEAN JOURNAL OF NUTRITION
- Influence of diet on the gut microbiome and implications for human health
- (2017) Rasnik K. Singh et al. Journal of Translational Medicine
- Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics
- (2016) Nicholas A. Bokulich et al. mBio
- Marine mammals harbor unique microbiotas shaped by and yet distinct from the sea
- (2016) Elisabeth M. Bik et al. Nature Communications
- Locally sourced probiotics, the next opportunity for developing countries?
- (2015) Wilbert Sybesma et al. TRENDS IN BIOTECHNOLOGY
- Global conservation outcomes depend on marine protected areas with five key features
- (2014) Graham J. Edgar et al. NATURE
- Production of Aroma Compounds in Lactic Fermentations
- (2014) E.J. Smid et al. Annual Review of Food Science and Technology
- Cheddar Cheese Ripening and Flavor Characterization: A Review
- (2013) Mian Anjum Murtaza et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- The importance of species sorting differs between habitat generalists and specialists in bacterial communities
- (2013) Anna J. Székely et al. FEMS MICROBIOLOGY ECOLOGY
- Microbial Community Structure of Three Traditional Zambian Fermented Products: Mabisi, Chibwantu and Munkoyo
- (2013) Sijmen E. Schoustra et al. PLoS One
- phyloseq: An R Package for Reproducible Interactive Analysis and Graphics of Microbiome Census Data
- (2013) Paul J. McMurdie et al. PLoS One
- Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation
- (2012) Jesús Domínguez-Manzano et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- The SILVA ribosomal RNA gene database project: improved data processing and web-based tools
- (2012) Christian Quast et al. NUCLEIC ACIDS RESEARCH
- Species sorting and neutral processes are both important during the initial assembly of bacterial communities
- (2011) Silke Langenheder et al. ISME Journal
- Search and clustering orders of magnitude faster than BLAST
- (2010) Robert C. Edgar BIOINFORMATICS
- QIIME allows analysis of high-throughput community sequencing data
- (2010) J Gregory Caporaso et al. NATURE METHODS
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now