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June 2019

Large-scale mapping of microbial diversity in artisanal Brazilian cheeses.
13/02/2019
Publication

Large-scale mapping of microbial diversity in artisanal Brazilian cheeses.

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

The use of next generation sequencing for improving food safety: Translation into practice.
04/02/2019
Publication

The use of next generation sequencing for improving food safety: Translation into practice.

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

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