Metabolic potential of microbial community and distribution mechanism of Staphylococcus species during broad bean paste fermentation

Characterizing microbial community and metabolites of Cantonese soy sauce

(2021) Qi Qi et al.   Food Bioscience

Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

(2021) Yue Yang et al.   FOOD CHEMISTRY

Effects of niche overlap on coexistence, fixation and invasion in a population of two interacting species

(2020) Matthew Badali et al.   Royal Society Open Science

A bottom-up approach to develop simplified microbial community model with desired functions: Application for efficient fermentation of broad bean paste with low salinity

(2020) Yun Jia et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Metagenome-wide association of gut microbiome features for schizophrenia

(2020) Feng Zhu et al.   Nature Communications

Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

(2020) Sojeong Heo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities

(2020) Emiel Van Reckem et al.   Microorganisms

Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar

(2020) Li-Juan Chai et al.   FOOD MICROBIOLOGY

Identification of human D lactate dehydrogenase deficiency

(2019) Glen R. Monroe et al.   Nature Communications

Predictive metabolomic profiling of microbial communities using amplicon or metagenomic sequences

(2019) Himel Mallick et al.   Nature Communications

A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

(2019) Shuangping Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Common principles and best practices for engineering microbiomes

(2019) Christopher E. Lawson et al.   NATURE REVIEWS MICROBIOLOGY

Gene Expression Changes and Community Turnover Differentially Shape the Global Ocean Metatranscriptome

(2019) Guillem Salazar et al.   CELL

Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea

(2019) Ming Zhao et al.   mSystems

Comparative metabolic expressions of fermented soybeans according to different microbial starters

(2019) Min Kyung Park et al.   FOOD CHEMISTRY

Physicochemical properties and microbial community dynamics during Chinese horse bean-chili-paste fermentation, revealed by culture-dependent and culture-independent approaches

(2019) Yunhao Lu et al.   FOOD MICROBIOLOGY

Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine

(2019) Liang Zhang et al.   FOOD MICROBIOLOGY

Staphylococcus aureus undergoes major transcriptional reorganization during growth with Enterococcus faecalis in milk

(2018) Gabriela Nogueira Viçosa et al.   FOOD MICROBIOLOGY

The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH

(2018) Despoina Angeliki Stavropoulou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up

(2018) Despoina Angeliki Stavropoulou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Communications of Staphylococcus aureus and non- aureus Staphylococcus species from bovine intramammary infections and teat apex colonization

(2018) Yasser S. Mahmmod et al.   JOURNAL OF DAIRY SCIENCE

Culturing the human microbiota and culturomics

(2018) Jean-Christophe Lagier et al.   NATURE REVIEWS MICROBIOLOGY

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

(2018) D.A. Stavropoulou et al.   JOURNAL OF APPLIED MICROBIOLOGY

Proteinase and glycoside hydrolase production is enhanced in solid-state fermentation by manipulating the carbon and nitrogen fluxes in Aspergillus oryzae

(2018) Guozhong Zhao et al.   FOOD CHEMISTRY

γ-Aminobutyric Acid Attenuates High-Fat Diet-Induced Cerebral Oxidative Impairment via Enhanced Synthesis of Hippocampal Sulfatides

(2018) Xu Si et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metatranscriptomic and comparative genomic insights into resuscitation mechanisms during enrichment culturing

(2018) Da-Shuai Mu et al.   Microbiome

Linking wine lactic acid bacteria diversity with wine aroma and flavour

(2017) Maria Stella Cappello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation

(2017) Do-Won Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Batch-batch stable microbial community in the traditional fermentation process of huyumei broad bean pastes

(2017) Linjiang Zhu et al.   LETTERS IN APPLIED MICROBIOLOGY

Translating Omics to Food Microbiology

(2017) Aaron M. Walsh et al.   Annual Review of Food Science and Technology

Metabolic network analysis reveals microbial community interactions in anammox granules

(2017) Christopher E. Lawson et al.   Nature Communications

Huanglongbing impairs the rhizosphere-to-rhizoplane enrichment process of the citrus root-associated microbiome

(2017) Yunzeng Zhang et al.   Microbiome

Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture

(2016) María Sánchez Mainar et al.   FOOD CONTROL

Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

(2016) Teresa Semedo-Lemsaddek et al.   JOURNAL OF FOOD SCIENCE

Biotic Interactions Shape the Ecological Distributions of Staphylococcus Species

(2016) Erik K. Kastman et al.   mBio

Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste

(2016) Woo Yong Jung et al.   Frontiers in Microbiology

Adaptation of Staphylococcus xylosus to Nutrients and Osmotic Stress in a Salted Meat Model

(2016) Aurore Vermassen et al.   Frontiers in Microbiology

Staphylococcal species heterogeneity in the nasal microbiome following antibiotic prophylaxis revealed by tuf gene deep sequencing

(2016) Claire L. McMurray et al.   Microbiome

Are multi-omics enough?

(2016) Cristina Vilanova et al.   Nature Microbiology

Fermented Foods as Experimentally Tractable Microbial Ecosystems

(2015) Benjamin E. Wolfe et al.   CELL

Sequencing and beyond: integrating molecular 'omics' for microbial community profiling

(2015) Eric A. Franzosa et al.   NATURE REVIEWS MICROBIOLOGY

D-Lactic Acidosis: An Underrecognized Complication of Short Bowel Syndrome

(2015) N. Gurukripa Kowlgi et al.   Gastroenterology Research and Practice

Dead or Alive: Molecular Assessment of Microbial Viability

(2014) Gerard A. Cangelosi et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity

(2014) Benjamin E. Wolfe et al.   CELL

Comparative genomic and transcriptomic analyses of NaCl-tolerant Staphylococcus sp. OJ82 isolated from fermented seafood

(2013) Sungjong Choi et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Koji – where East meets West in fermentation

(2013) Yang Zhu et al.   BIOTECHNOLOGY ADVANCES

Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods

(2013) Yin-zhuo Yan et al.   FOOD MICROBIOLOGY

Two-stage microbial community experimental design

(2013) Timothy L Tickle et al.   ISME Journal

Species matter: the role of competition in the assembly of congeneric bacteria

(2013) Alexander F Koeppel et al.   ISME Journal

Culturomics: a new approach to study the human microbiome

(2012) G. Greub   CLINICAL MICROBIOLOGY AND INFECTION

Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis

(2012) Yasushi Tanaka et al.   FOOD MICROBIOLOGY

Biotechnological production of enantiomeric pure lactic acid from renewable resources: recent achievements, perspectives, and limits

(2009) Kenji Okano et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples

(2009) Emmanuel Coton et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Traumatic endophthalmitis caused by Staphylococcus gallinarum

(2009) N. K. Tibra et al.   JOURNAL OF MEDICAL MICROBIOLOGY

Next-Generation DNA Sequencing Methods

(2008) Elaine R. Mardis   Annual Review of Genomics and Human Genetics