Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods

(2013) Yin-zhuo Yan et al.   FOOD MICROBIOLOGY

Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method

(2012) Chia-Li Wei et al.   FOOD MICROBIOLOGY

Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation

(2012) Thin Thin Wah et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial 16S rRNA Ion Tag and community metagenome sequencing using the Ion Torrent (PGM) Platform

(2012) Andrew S. Whiteley et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Evaluation and optimisation of bacterial genomic DNA extraction for no-culture techniques applied to vinegars

(2011) Dhouha Mamlouk et al.   FOOD MICROBIOLOGY

Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods

(2011) Folarin A. Oguntoyinbo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

16s rDNA based microbial diversity analysis of eleven acid mine drainages obtained from three Chinese copper mines

(2011) Jian-ping Xie et al.   JOURNAL OF CENTRAL SOUTH UNIVERSITY OF TECHNOLOGY

Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library

(2010) Tamara Garcia-Armisen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria

(2010) Ling Guan et al.   FOOD MICROBIOLOGY

Diversity of Acetobacter pasteurianus Strains Isolated From Solid-State Fermentation of Cereal Vinegars

(2009) JiaJia Wu et al.   CURRENT MICROBIOLOGY

Recent allopolyploid origin ofZygosaccharomyces rouxii strain ATCC 42981

(2008) Jonathan L. Gordon et al.   YEAST