Article

Dynamics and Diversity of Microbial Community Succession of Surimi During Fermentation with Next‐Generation Sequencing

2016-08-01

Abstract excerpt

Dynamics and diversity of microbial community succession of surimi during fermentation with Actinomucor elegans were analyzed by high‐throughput sequencing. The results showed that Cyanobacteria represented by Streptophyta were found to have the highest diversity at the beginning of fermentation and then decreased sharply with the fermentation proceeded. Then, Proteobacteria became the most dominant phylum followe...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 14ab4537-d3da-5e3f-8976-93eb6a79e793
DOI: 10.1111/jfs.12245

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Dynamics and Diversity of Microbial Community Succession of Surimi During Fermentation with Next‐Generation SequencingDOI 10.1111/jfs.12245Read

Fermentation trip: amazing microbes, amazing metabolismsSemantic proximity Read

Evaluation of Bacteriome-Modulating Properties of the Crude Polysaccharides Extracted from Cultivated <em>Lentinus polychrous </em>and <em>Lentinus squarrosulus </em>Through In Vitro Fecal Batch FermentationSemantic proximity Read

Microbial composition changes on the surface of strawberries from the field and market by 16SrDNA sequencingSemantic proximity Read

Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case exampleSemantic proximity Read

<em>In Vitro</em> Fermentation of Carrot Juice by the Human Gut Microbiota: Potential Use of It as A Novel Prebiotic AgentSemantic proximity Read

Bacterial diversity and population dynamics during the fermentation of palm wine from Guerrero MexicoSemantic proximity Read

Heterogenetic mechanism in multidimensional pit mud with different fermentation years: From microbial structure dynamic succession to metabolism phenotypes.Semantic proximity Read

Metagenomic analysis of fungal diversity in Korean traditional wheat-based fermentation starter nuruk.Semantic proximity Read

A metagenomic assessment of bacterial community in spices sold open-air markets in Saint-Louis, SenegalSemantic proximity Read

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.Semantic proximity Read

Culture-dependent and -independent analysis of bacterial community structure in Jiangshui, a traditional Chinese fermented vegetable foodSemantic proximity Read

Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju FermentationSemantic proximity Read