Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches

Monitoring of Microbial Metabolites and Bacterial Diversity in Beef Stored under Different Packaging Conditions

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Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

(2011) Ji Young Jung et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

(2011) Alleson Dobson et al.   FEMS MICROBIOLOGY LETTERS

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

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

Key Odorants of Oscypek, a Traditional Polish Ewe's Milk Cheese

(2011) Małgorzata A. Majcher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

(2011) Małgorzata A Majcher et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Terminal-restriction fragment length polymorphism and automated ribosomal intergenic spacer analysis profiling of fungal communities in Camembert cheese

(2010) Marianne Arteau et al.   INTERNATIONAL DAIRY JOURNAL

Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk

(2010) Ángel Alegría et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

Metagenomic Pyrosequencing and Microbial Identification

(2009) J. F. Petrosino et al.   CLINICAL CHEMISTRY

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

(2009) Seong Woon Roh et al.   ISME Journal

Culture-independent methods for identifying microbial communities in cheese

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