Bacterial Diversity Analysis of Zhenjiang Yao Meat During Refrigerated and Vacuum-Packed Storage by 454 Pyrosequencing

“Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese

(2012) Danilo Ercolini 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

Comparison of microbial communities in marinated and unmarinated broiler meat by metagenomics

(2012) T.T. Nieminen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial community analysis of Korean soybean pastes by next-generation sequencing

(2012) Young-Do Nam et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Spoilage microbiota associated to the storage of raw meat in different conditions

(2012) Agapi I. Doulgeraki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Combining resources to obtain a comprehensive survey of the bovine embryo transcriptome through deep sequencing and microarrays

(2011) Claude Robert et al.   MOLECULAR REPRODUCTION AND DEVELOPMENT

Molecular analysis of the diversity of vaginal microbiota associated with bacterial vaginosis

(2010) Xin Z Ling et al.   BMC GENOMICS

Occurrence and role of lactic acid bacteria in seafood products

(2010) Leroi Françoise   FOOD MICROBIOLOGY

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

(2010) Naoshige Sakamoto et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions

(2010) Agapi I. Doulgeraki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis

(2009) Kris Audenaert et al.   FOOD MICROBIOLOGY

New tools for discovering and characterizing microbial diversity

(2008) Erick Cardenas et al.   CURRENT OPINION IN BIOTECHNOLOGY

Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE

(2008) Ping Hu et al.   FOOD CONTROL

Phylogenetic classification of short environmental DNA fragments

(2008) Lutz Krause et al.   NUCLEIC ACIDS RESEARCH