최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Food microbiology, v.62, 2017년, pp.23 - 31
Wu, L.H. , Lu, Z.M. , Zhang, X.J. , Wang, Z.M. , Yu, Y.J. , Shi, J.S. , Xu, Z.H.
Multispecies microbial community formed through centuries of repeated batch acetic acid fermentation (AAF) is crucial for the flavour quality of traditional vinegar produced from cereals. However, the metabolism to generate and/or formulate the essential flavours by the multispecies microbial commun...
Nucleic Acids Res. Altschul 25 3389 1997 10.1093/nar/25.17.3389 Gapped BLAST and PSI-BLAST: a new generation of protein database search programs
Proc. Nat. Acad. Sci. U. S. A. Bokulich 111 E139 2014 10.1073/pnas.1317377110 Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate
J. Biotechnol. Cheon 182-183 30 2014 10.1016/j.jbiotec.2014.04.010 A biosynthetic pathway for hexanoic acid production in Kluyveromyces marxianus
Food Chem. Chou 168 63 2015 10.1016/j.foodchem.2014.07.035 Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo
Curr. Opin. Food Sci. Cocolin 2 43 2015 10.1016/j.cofs.2015.01.003 Zooming into food-associated microbial consortia: a ‘cultural’ evolution
BMC Genomics Hanson 15 619 2014 10.1186/1471-2164-15-619 Metabolic pathways for the whole community
J. Chromatogr. A Heems 798 9 1998 10.1016/S0021-9673(97)01007-8 Fully automated precolumn derivatization, on-line dialysis and high-performance liquid chromatographic analysis of amino acids in food, beverages and feedstuff
ISME J. Hua 9 1280 2015 10.1038/ismej.2014.212 Ecological roles of dominant and rare prokaryotes in acid mine drainage revealed by metagenomics and metatranscriptomics
Microb. Biotechnol. Huang 8 15 2015 10.1111/1751-7915.12249 Single cell biotechnology to shed a light on biological ‘dark matter’ in nature
Curr. Opin. Biotechnol. Hugenholtz 24 155 2013 10.1016/j.copbio.2013.01.001 Traditional biotechnology for new foods and beverages
Food Microbiol. Illeghems 50 54 2015 10.1016/j.fm.2015.03.005 Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample
Nat. Commun. Ishii 4 1061 2013 10.1038/ncomms2615 A novel metatranscriptomic approach to identify gene expression dynamics during extracellular electron transfer
Nucleic Acids Res. Kanehisa 42 D199 2014 10.1093/nar/gkt1076 Data, information, knowledge and principle: back to metabolism in KEGG
Proc. Nat. Acad. Sci. U. S. A. Koopman 107 4919 2010 10.1073/pnas.0913039107 Identification and characterization of the furfural and 5-(hydroxymethyl)furfural degradation pathways of Cupriavidus basilensis HMF14
Nucleic Acids Res. Liu 41 e3 2013 10.1093/nar/gks828 Composition-based classification of short metagenomic sequences elucidates the landscapes of taxonomic and functional enrichment of microorganisms
Nucleic Acids Res. Namiki 40 e155 2012 10.1093/nar/gks678 MetaVelvet: an extension of Velvet assembler to de novo metagenome assembly from short sequence reads
Food Microbiol. Nie 47 62 2015 10.1016/j.fm.2014.11.006 Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar
Nucleic Acids Res. Rho 38 e191 2010 10.1093/nar/gkq747 FragGeneScan: predicting genes in short and error-prone reads
Curr. Opin. Biotechnol. Vanwonterghem 27 55 2014 10.1016/j.copbio.2013.11.004 Linking microbial community structure, interactions and function in anaerobic digesters using new molecular techniques
Food Microbiol. Wang 50 64 2015 10.1016/j.fm.2015.03.012 Batch-to-batch uniformity of bacterial community succession and flavour formation in the fermentation of Zhenjiang aromatic vinegar
Curr. Microbiol. Wu 60 280 2010 10.1007/s00284-009-9538-0 Diversity of Acetobacter pasteurianus strains isolated from solid-state fermentation of cereal vinegars
Food Microbiol. Wu 30 289 2012 10.1016/j.fm.2011.08.010 Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar“, a traditional Chinese vinegar
Biotechnol. Adv. Xiao 32 492 2014 10.1016/j.biotechadv.2014.01.002 Strategies for enhancing fermentative production of acetoin: a review
Food Microbiol. Xu 28 1175 2011 10.1016/j.fm.2011.03.011 Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar
J. Sci. Food Agric. Xu 91 1612 2011 10.1002/jsfa.4356 Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process
J. Inst. Brew. Yu 118 133 2012 10.1002/jib.20 HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region
Appl. Environ. Microbiol. Zhou 62 316 1996 10.1128/aem.62.2.316-322.1996 DNA recovery from soils of diverse composition
※ AI-Helper는 부적절한 답변을 할 수 있습니다.