Unique Microbial Diversity and Metabolic Pathway Features of Fermented Vegetables From Hainan, China

Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

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Bacterial community diversity of traditional fermented vegetables in China

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Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food

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A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam

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Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

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High-throughput DNA methylation datasets for evaluating false discovery rate methodologies

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Characterization of a novel bacteriocin produced by Lactobacillus sakei LSJ618 isolated from traditional Chinese fermented radish

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Lactobacillus futsaii sp. nov., isolated from fu-tsai and suan-tsai, traditional Taiwanese fermented mustard products

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

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Search and clustering orders of magnitude faster than BLAST

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Incomplete recovery and individualized responses of the human distal gut microbiota to repeated antibiotic perturbation

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

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