Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcai paocai, a traditional Chinese fermented vegetable food, as assessed by Illumina MiSeq sequencing, DGGE and qPCR assay

Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology

(2017) Jialu Cao et al.   FOOD CONTROL

Microbial safety and sensory quality of instant low-salt Chinese paocai

(2016) Qisheng Zhang et al.   FOOD CONTROL

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

(2016) Huipeng Liang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Characterization of Microbial Community during the Fermentation of Chinese Homemade paocai, a Traditional Fermented Vegetable Food

(2016) Huipeng Liang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste

(2016) Z. Li et al.   JOURNAL OF APPLIED MICROBIOLOGY

Fungal communities in sediments of subtropical Chinese seas as estimated by DNA metabarcoding

(2016) Wei Li et al.   Scientific Reports

Nitrate removal by organotrophic anaerobic ammonium oxidizing bacteria with C2/C3 fatty acid in upflow anaerobic sludge blanket reactors

(2015) Yuhai Liang et al.   BIORESOURCE TECHNOLOGY

A multiplex real-time PCR method for the quantification of beef and pork fractions in minced meat

(2015) A. Iwobi et al.   FOOD CHEMISTRY

Assessment of the safety and applications of bacteriocinogenic Enterococcus faecium Y31 as an adjunct culture in North-eastern Chinese traditional fermentation paocai

(2015) Wenli Liu et al.   FOOD CONTROL

Endophytic bacterial diversity in Korean kimchi made of Chinese cabbage leaves and their antimicrobial activity against pathogens

(2015) Md. Azizul Haque et al.   FOOD CONTROL

Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar

(2015) Zhiqiang Nie et al.   FOOD MICROBIOLOGY

Direct, quantitative detection of Listeria monocytogenes in fresh raw whole milk by qPCR

(2015) Moushumi Paul et al.   INTERNATIONAL DAIRY JOURNAL

A one-step PCR-based method for specific identification of 10 common lactic acid bacteria and Bifidobacterium in fermented milk

(2015) Wenwei Lu et al.   INTERNATIONAL DAIRY JOURNAL

Kimchi microflora: history, current status, and perspectives for industrial kimchi production

(2014) Ji Young Jung et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Detection and Enumeration of Lactic Acid Bacteria, Acetic Acid Bacteria and Yeast in Kefir Grain and Milk Using Quantitative Real-Time PCR

(2014) Dong-Hyeon Kim et al.   JOURNAL OF FOOD SAFETY

Monitoring of the prokaryotic diversity in pit mud from aLuzhou-flavourliquor distillery and evaluation of two predominant archaea using qPCR assays

(2014) Qingchun Luo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar

(2013) Zhiqiang Nie et al.   BIORESOURCE TECHNOLOGY

Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

(2013) Liliana Cano-García et al.   FOOD CHEMISTRY

Quantitative PCR for the specific quantification of Lactococcus lactis and Lactobacillus paracasei and its interest for Lactococcus lactis in cheese samples

(2013) Christine Achilleos et al.   FOOD MICROBIOLOGY

Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE

(2013) Yeun Hong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A SYBR Green real-time PCR assay to detect and quantify pork meat in processed poultry meat products

(2013) Sónia Soares et al.   MEAT SCIENCE

Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation

(2012) Tao Xiong et al.   FOOD CONTROL

Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation

(2012) Sang Hyeon Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Screening and Identification of Functional Lactobacillus Specific for Vegetable Fermentation

(2012) Tao Xiong et al.   JOURNAL OF FOOD SCIENCE

Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

(2012) Jie Yu et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

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

Lactic acid bacteria in traditional fermented Chinese foods

(2011) Shan-na Liu et al.   FOOD RESEARCH INTERNATIONAL

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

Genotypic and phenotypic characterization ofLactobacillus plantarumstrains isolated from Thai fermented fruits and vegetables

(2009) Winee Tanganurat et al.   JOURNAL OF BASIC MICROBIOLOGY

Monitoring the bacterial community during fermentation ofsunki, an unsalted, fermented vegetable traditional to the Kiso area of Japan

(2008) A. Endo et al.   LETTERS IN APPLIED MICROBIOLOGY

Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai

(2007) Ping-Mei Yan et al.   FOOD CONTROL