Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China

Bacterial communities associated with the surface of fresh sweet pepper (Capsicum annuum) and their potential as biocontrol

(2020) Tshifhiwa Paris Mamphogoro et al.   Scientific Reports

Dynamic changes in quality of jujube wine during fermentation

(2020) Fengxian Tang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine

(2020) Wenchao Cai et al.   Food Science & Nutrition

Lactobacillus zhachilii sp. nov., a lactic acid bacterium isolated from Zha-Chili

(2019) Zhendong Zhang et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing

(2019) Afusat Yinka Aregbe et al.   FOOD CHEMISTRY

Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice

(2019) Wenchao Cai et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

(2019) Xin Guo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil

(2019) L.A.A. Menezes et al.   FOOD MICROBIOLOGY

Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

(2019) Zhen He et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu

(2019) Chen Chen et al.   FOOD MICROBIOLOGY

OUP accepted manuscript

(2018)   BIOINFORMATICS

Effects of microbial diversity on nitrite concentration in pao cai , a naturally fermented cabbage product from China

(2018) Zhaoxia Wang et al.   FOOD MICROBIOLOGY

Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing

(2018) Eugenia Jiménez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Core bacterial community of soy-daddawa : Insights from high-throughput DNA metabarcoding

(2018) Obinna T. Ezeokoli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process

(2017) Yongli Lan et al.   FOOD CHEMISTRY

Determination of the fungal community of pit mud in fermentation cellars for Chinese strong-flavor liquor, using DGGE and Illumina MiSeq sequencing

(2017) Maoke Liu et al.   FOOD RESEARCH INTERNATIONAL

Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review

(2017) Ambra Rita Di Rosa et al.   JOURNAL OF FOOD ENGINEERING

Effect of feeding Lactobacillus plantarum P-8 on the faecal microbiota of broiler chickens exposed to lincomycin

(2017) Pengfei Gao et al.   Science Bulletin

Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds

(2016) Xiaolong Hu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Comparison of biogas sludge and raw crop material as source of hydrolytic cultures for anaerobic digestion

(2016) Stefan Weiß et al.   BIORESOURCE TECHNOLOGY

Effects of Lactobacillus curvatus and Leuconostoc mesenteroides on Suan Cai Fermentation in Northeast China

(2016) Hongyan Yang et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

ggtree: anrpackage for visualization and annotation of phylogenetic trees with their covariates and other associated data

(2016) Guangchuang Yu et al.   Methods in Ecology and Evolution

Diversity and Variation of Bacterial Community Revealed by MiSeq Sequencing in Chinese Dark Teas

(2016) Jianyu Fu et al.   PLoS One

Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food

(2016) Jiachao Zhang et al.   Scientific Reports

Differential fecal microbiota are retained in broiler chicken lines divergently selected for fatness traits

(2016) Qiangchuan Hou et al.   Scientific Reports

Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons

(2015) Justyna Połka et al.   FOOD MICROBIOLOGY

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

High-quality and high-throughput massively parallel sequencing of the human mitochondrial genome using the Illumina MiSeq

(2014) Jonathan L. King et al.   Forensic Science International-Genetics

Dextran-like exopolysaccharide-producing Leuconostoc and Weissella from kimchi and its ingredients

(2013) Ji-Hee Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese

(2013) Kieran M. Lynch et al.   INTERNATIONAL DAIRY JOURNAL

Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads

(2013) Anika Wolter et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A tale of three next generation sequencing platforms: comparison of Ion torrent, pacific biosciences and illumina MiSeq sequencers

(2012) Michael Quail et al.   BMC GENOMICS

Data Processing System (DPS) software with experimental design, statistical analysis and data mining developed for use in entomological research

(2012) Qi-Yi Tang et al.   Insect Science

Ultra-high-throughput microbial community analysis on the Illumina HiSeq and MiSeq platforms

(2012) J Gregory Caporaso et al.   ISME Journal

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

(2011) T. Magoc et al.   BIOINFORMATICS

PyNAST: a flexible tool for aligning sequences to a template alignment

(2009) J. G. Caporaso et al.   BIOINFORMATICS

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

(2009) Seong Woon Roh et al.   ISME Journal