Changes in Microbiota Population during Fermentation ofNarezushias Revealed by Pyrosequencing Analysis

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Comparison of the Bacterial Community Structures of Ayu-narezushi Produced by Two Different Manufacturers

(2010) HIROKI MATSUI et al.   BIOCONTROL SCIENCE

16S rRNA pyrosequencing-based investigation of the bacterial community in nukadoko, a pickling bed of fermented rice bran

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Pyrosequencing of Tagged 16S rRNA Gene Amplicons for Rapid Deciphering of the Microbiomes of Fermented Foods Such as Pearl Millet Slurries

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Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan

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Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi

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

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Abundance and diversity of microbial life in ocean crust

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Comparative Analysis of Human Gut Microbiota by Barcoded Pyrosequencing

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