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

454 pyrosequencing reveals changes in the faecal microbiota of adults consumingLactobacillus caseiZhang

(2014) Jiachao Zhang et al.   FEMS MICROBIOLOGY ECOLOGY

Interaction between lactic acid bacteria and yeasts in airag, an alcoholic fermented milk

(2012) SUDUN et al.   ANIMAL SCIENCE JOURNAL

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

Predominant lactic acid bacteria in traditional fermented yak milk products in the Sichuan Province of China

(2012) Qiuhua Bao et al.   Dairy Science & Technology

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

(2012) A.M.O. Leite 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

Microbial Composition of the Korean Traditional Food “kochujang” Analyzed by a Massive Sequencing Technique

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

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

(2011) Alleson Dobson et al.   FEMS MICROBIOLOGY LETTERS

Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters

(2011) Mi-Ja Jung et al.   FOOD MICROBIOLOGY

Chimeric 16S rRNA sequence formation and detection in Sanger and 454-pyrosequenced PCR amplicons

(2011) B. J. Haas et al.   GENOME RESEARCH

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

(2011) Xiao-Ran Li et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation and identification of lactic acid bacteria from Tarag in Eastern Inner Mongolia of China by 16S rRNA sequences and DGGE analysis

(2011) Wenjun Liu et al.   MICROBIOLOGICAL RESEARCH

MEGA5: Molecular Evolutionary Genetics Analysis Using Maximum Likelihood, Evolutionary Distance, and Maximum Parsimony Methods

(2011) K. Tamura et al.   MOLECULAR BIOLOGY AND EVOLUTION

Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor

(2010) SongQing HU et al.   ANIMAL SCIENCE JOURNAL

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

Denaturing Gradient Gel Electrophoresis Analysis of Lactic Acid Bacteria and Yeasts in Traditional Mongolian Fermented Milk

(2010) Mari MIYAMOTO et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing

(2010) Wafa Masoud et al.   INTERNATIONAL DAIRY JOURNAL

Freshwater Perkinsea and marine-freshwater colonizations revealed by pyrosequencing and phylogeny of environmental rDNA

(2010) Jon Bråte et al.   ISME Journal

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

(2009) C. Humblot et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

PyNAST: a flexible tool for aligning sequences to a template alignment

(2009) J. G. Caporaso et al.   BIOINFORMATICS

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

(2009) Xiao-He Wu et al.   Dairy Science & Technology

Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheese

(2009) Erick Casalta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2009) Seong Woon Roh et al.   ISME Journal

FastTree: Computing Large Minimum Evolution Trees with Profiles instead of a Distance Matrix

(2009) M. N. Price et al.   MOLECULAR BIOLOGY AND EVOLUTION

Characterization of the dominant microflora in naturally fermented camel milk shubat

(2009) Nurgul Rahman et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses

(2008) Koenraad Van Hoorde et al.   FOOD MICROBIOLOGY

Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods

(2008) Hsi-Chia Chen et al.   FOOD MICROBIOLOGY

Culture-independent methods for identifying microbial communities in cheese

(2008) Jean-Luc Jany et al.   FOOD MICROBIOLOGY

Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods

(2008) Hikmate Abriouel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach

(2008) A ESCALANTE et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of homofermentative lactobacilli isolated from kefir grains: potential use as probiotic

(2008) Marina A Golowczyc et al.   JOURNAL OF DAIRY RESEARCH

Exploring Microbial Diversity and Taxonomy Using SSU rRNA Hypervariable Tag Sequencing

(2008) Susan M. Huse et al.   PLoS Genetics