High-throughput sequencing reveals microbial community diversity of Tibetan naturally fermented yak milk

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Reducing the Effects of PCR Amplification and Sequencing Artifacts on 16S rRNA-Based Studies

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

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QIIME allows analysis of high-throughput community sequencing data

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Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities

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A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes

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

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Rapid identification of lactic acid bacteria isolated from home-made fermented milk in Tibet

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Comparative Analysis of Pyrosequencing and a Phylogenetic Microarray for Exploring Microbial Community Structures in the Human Distal Intestine

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Comparative Analysis of Human Gut Microbiota by Barcoded Pyrosequencing

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