Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing

Detection and enumeration of Lactobacillus helveticus in dairy products

(2017) Aline Moser et al.   INTERNATIONAL DAIRY JOURNAL

Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan

(2017) H. N. J. Shangpliang et al.   Frontiers in Microbiology

Impacts of Seasonal Housing and Teat Preparation on Raw Milk Microbiota: a High-Throughput Sequencing Study

(2016) Conor J. Doyle et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Isolation, Identification and Characterization of Yeasts from Fermented Goat Milk of the Yaghnob Valley in Tajikistan

(2016) Linnea A. Qvirist et al.   Frontiers in Microbiology

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

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

Quantifying the biases in metagenome mining for realistic assessment of microbial ecology of naturally fermented foods

(2016) Santosh Keisam et al.   Scientific Reports

High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow’s milk in Russia

(2015) Wenjun Liu et al.   BMC MICROBIOLOGY

Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches

(2015) Wahengbam Romi et al.   MOLECULAR ECOLOGY

BoxPlotR: a web tool for generation of box plots

(2014) Michaela Spitzer et al.   NATURE METHODS

Detection and Viability of Lactococcus lactis throughout Cheese Ripening

(2014) Marianna Ruggirello et al.   PLoS One

Microbial Diversity and Phylogeny Analysis of Buttermilk, a Fermented Milk Product, Employing 16S rRNA-Based Pyrosequencing

(2013) Sathyanarayanan Jayashree et al.   FOOD BIOTECHNOLOGY

High-Throughput Sequencing for Detection of Subpopulations of Bacteria Not Previously Associated with Artisanal Cheeses

(2012) Lisa Quigley et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches

(2012) Ángel Alegría et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis

(2012) A.M.O. Leite et al.   FOOD MICROBIOLOGY

Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product

(2012) Fortune Akabanda et al.   FOOD MICROBIOLOGY

A survey of the bacterial composition of kurut from Tibet using a culture-independent approach

(2012) W.J. Liu et al.   JOURNAL OF DAIRY SCIENCE

The investigation of probiotic potential of lactic acid bacteria isolated from traditional Mongolian dairy products

(2011) Shiro TAKEDA et al.   ANIMAL SCIENCE JOURNAL

Assessing and Improving Methods Used in Operational Taxonomic Unit-Based Approaches for 16S rRNA Gene Sequence Analysis

(2011) Patrick D. Schloss et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

High-throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain

(2011) Alleson Dobson et al.   FEMS MICROBIOLOGY LETTERS

Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia

(2011) J. Yu et al.   JOURNAL OF DAIRY SCIENCE

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

(2010) Zhihong Sun et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

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

Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia

(2009) Rina Wu et al.   JOURNAL OF BASIC MICROBIOLOGY

Innovations in Indian Fermented Milk Products — A Review

(2008) S. Sarkar   FOOD BIOTECHNOLOGY

Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya

(2008) J MATHARA et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY