Comparative analysis of the bacterial diversity of Chinese fermented sausages using high-throughput sequencing

High‐throughput sequencing on preservative ethanol is effective at jointly examining infraspecific and taxonomic diversity, although bioinformatics pipelines do not perform equally

(2021) Marjorie Couton et al.   Ecology and Evolution

Soil bacterial communities at the treeline in subtropical alpine areas

(2021) Yu-Te Lin et al.   CATENA

Microbial diversity of representative traditional fermented sausages in different regions of China

(2020) Huang Zhengchao et al.   JOURNAL OF APPLIED MICROBIOLOGY

Novel real-time PCR assay for Lactobacillus casei group species using comparative genomics

(2020) Eiseul Kim et al.   FOOD MICROBIOLOGY

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

(2020) Yingying Hu et al.   FOOD MICROBIOLOGY

Probiotic Activity of Enterococcus faecium and Lactococcus lactis Isolated from Thai Fermented Sausages and Their Protective Effect Against Clostridium difficile

(2019) Panya Dowdell et al.   Probiotics and Antimicrobial Proteins

Role of Starter Cultures on the Safety of Fermented Meat Products

(2019) Marta Laranjo et al.   Frontiers in Microbiology

Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing

(2019) Xinhui Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Proposal of the suffix –ota to denote phyla. Addendum to ‘Proposal to include the rank of phylum in the International Code of Nomenclature of Prokaryotes’

(2018) William B. Whitman et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Rapid species- and subspecies-specific level classification and identification of Lactobacillus casei group members using MALDI Biotyper combined with ClinProTools

(2018) Chien-Hsun Huang et al.   JOURNAL OF DAIRY SCIENCE

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

(2018) Xinhui Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Diversity and characterization of spoilage-associated psychrotrophs in food in cold chain

(2018) Yuxiang Zhang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages

(2017) Qiu Qin Zhang et al.   FOOD CONTROL

Characterization of microbial community composition and pathogens risk assessment in typical Italian-style salami by high-throughput sequencing technology

(2017) Xinhui Wang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Transfer of antibiotic resistance fromEnterococcus faeciumof fermented meat origin toListeria monocytogenesandListeria innocua

(2016) M. Jahan et al.   LETTERS IN APPLIED MICROBIOLOGY

Characterization of microbiota in Plaisentif cheese by high-throughput sequencing

(2016) Alessandra Dalmasso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing

(2016) Maria del Carmen Portillo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage

(2016) Xi Chen et al.   MEAT SCIENCE

Metagenomics insights into food fermentations

(2016) Francesca De Filippis et al.   Microbial Biotechnology

Extrahuman Epidemiology of Acinetobacter baumannii in Lebanon

(2015) Rayane Rafei et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Bacterial spoilers of food: Behavior, fitness and functional properties

(2015) Benoît Remenant et al.   FOOD MICROBIOLOGY

Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons

(2015) Justyna Połka et al.   FOOD MICROBIOLOGY

Emerging DNA-based technologies to characterize food ecosystems

(2015) Andrea Galimberti et al.   FOOD RESEARCH INTERNATIONAL

High-throughput assessment of bacterial ecology in hog, cow and ovine casings used in sausages production

(2015) Annalisa Rebecchi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of Inoculation of Commercial Starter Cultures on the Quality and Histamine Accumulation in Fermented Sausages

(2015) Xinhui Wang et al.   JOURNAL OF FOOD SCIENCE

Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages

(2013) X.H. Wang et al.   FOOD CONTROL

Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation

(2013) Luca Cocolin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Illumina Sequencing of 16S rRNA Tag Revealed Spatial Variations of Bacterial Communities in a Mangrove Wetland

(2013) Xiao-Tao Jiang et al.   MICROBIAL ECOLOGY

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

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

Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions

(2012) Giulia Tabanelli et al.   FOOD CONTROL

Identification and characterization of potential autochthonous starter cultures from a Croatian “brand” product “Slavonski kulen”

(2011) I. Babić et al.   MEAT SCIENCE

Influence of Storage Conditions on the Growth ofPseudomonasSpecies in Refrigerated Raw Milk

(2010) Valerie De Jonghe et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

(2009) Juan Marcos Aro Aro et al.   FOOD CHEMISTRY

Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units

(2009) Sabine Leroy et al.   FOOD MICROBIOLOGY

Technological properties of candidate probiotic Lactobacillus plantarum strains

(2009) Ralitsa Georgieva et al.   INTERNATIONAL DAIRY JOURNAL

Acinetobacter baumannii: Emergence of a Successful Pathogen

(2008) A. Y. Peleg et al.   CLINICAL MICROBIOLOGY REVIEWS

Meat spoilage during distribution

(2007) George-John E. Nychas et al.   MEAT SCIENCE