Kamimura BA, De Filippis F, Sant'Ana AS, Ercolini D. Food Microbiol. Jun 2019.
COMMENT: Microbiome characterization of fermented foods can help to improve quality and safety of the products. This is a systematic and wide-range study of the microbiota of Brazilian artisanal cheeses carried out by sequencing of the V3-V4 region... + info
Jagadeesan B, Gerner-Smidt P, Allard MW, Leuillet S, Winkler A, Xiao Y, Chaffron S, Van Der Vossen J, Tang S, Katase M, McClure P, Kimura B, Ching Chai L, Chapman J, Grant K. Food Microbiol. Jun 2019.
COMMENT: The implementation of NGS for food safety and the food industry offers several advantages over the traditional microbiological methods of detection. Whole genome sequencing (WGS) of bacterial food pathogens has been already introduced into... + info