Specific metagenomic asset drives the spontaneous fermentation of Italian sausages
Irene Franciosa(University of Turin), Luca Cocolin(University of Turin), Kalliopi Rantsiou(University of Udine), Manuela Giordano(University of Turin), Ilario Ferrocino(University of Turin), Jérôme Mounier(Université de Bretagne Occidentale)
Cited by 37
Related Papers
Microbiome definition re-visited: old concepts and new challenges
|Microbiome|2020|2.2k
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome
|Gut|2015|1.6k
Distinct Genetic and Functional Traits of Human Intestinal Prevotella copri Strains Are Associated with Different Habitual Diets
|Cell Host & Microbe|2019|432
Antifungal Microbial Agents for Food Biopreservation—A Review
|Microorganisms|2017|336
Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages
|Applied and Environmental Microbiology|2001|324