Pyrosequencing analysis of microbiota in Kaburazushi, a traditional medieval sushi in Japan. (Q35008563)

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27 February 2020

title

Pyrosequencing analysis of microbiota in Kaburazushi, a traditional medieval sushi in Japan (English)

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27 February 2020

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27 February 2020

Takane Katayama

14

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author name string

Takashi Koyanagi

1

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27 February 2020

Akira Nakagawa

2

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27 February 2020

Masashi Kiyohara

3

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27 February 2020

Hiroshi Matsui

4

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27 February 2020

Keiko Yamamoto

5

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27 February 2020

Florin Barla

6

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27 February 2020

Harumi Take

7

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27 February 2020

Yoko Katsuyama

8

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27 February 2020

Atsushi Tsuji

9

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27 February 2020

Masahisa Shijimaya

10

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27 February 2020

Shizuo Nakamura

11

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27 February 2020

Hiromichi Minami

12

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Hidehiko Kumagai

15

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27 February 2020

publication date

7 October 2013

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Bioscience, Biotechnology, and Biochemistry

27 February 2020

published in

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27 February 2020

volume

77

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27 February 2020

issue

10

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page(s)

2125-2130

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Pyrosequencing survey of the microbial diversity of 'narezushi', an archetype of modern Japanese sushi.

27 February 2020

cites work

1 reference

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Pyrosequencing of tagged 16S rRNA gene amplicons for rapid deciphering of the microbiomes of fermented foods such as pearl millet slurries

21 January 2018

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Microbial succession and metabolite changes during fermentation of saeu-jeot: traditional Korean salted seafood

21 January 2018

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Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods.

21 January 2018

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16S rRNA pyrosequencing-based investigation of the bacterial community in nukadoko, a pickling bed of fermented rice bran

21 January 2018

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Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing.

21 January 2018

1 reference

https://api.crossref.org/works/10.1271%2FBBB.130550

Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing

21 January 2018

1 reference

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Sequencing of variable regions of the 16S rRNA gene for identification of lactic acid bacteria isolated from the intestinal microbiota of healthy salmonids.

21 January 2018

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Naive Bayesian classifier for rapid assignment of rRNA sequences into the new bacterial taxonomy

21 January 2018

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Abundance and diversity of microbial life in ocean crust

21 January 2018

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A detailed analysis of 16S ribosomal RNA gene segments for the diagnosis of pathogenic bacteria

21 January 2018

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Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures

21 January 2018

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Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

21 January 2018

1 reference

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21 January 2018

Identifiers

DOI

10.1271/BBB.130550

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27 February 2020

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