Changes in the microbial community of an anammox consortium during adaptation to marine conditions revealed by 454 pyrosequencing
Sign Up to like & getrecommendations! Published in 2017 at "Applied Microbiology and Biotechnology"
DOI: 10.1007/s00253-017-8160-5
Abstract: The anammox activity of a freshwater anammox consortium was strongly inhibited at low-salinity level. Stepwise adaptation from 0 to 3 g NaCl L−1 took 153 days. Further adaptation to high-salinity concentration (from 3 to 30 g L−1) took only 40 days, and… read more here.
Keywords: anammox consortium; community; salinity; adaptation ... See more keywords
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems.
Sign Up to like & getrecommendations! Published in 2017 at "Food microbiology"
DOI: 10.1016/j.fm.2016.10.018
Abstract: Red-brown pigmentation can occasionally form in smeared-ripened cheese such as Fontina during the ripening process. This reaction is due to over-development of the typical microbiota present on the rind. Previous studies have demonstrated the relationship… read more here.
Keywords: microbiota; brown defect; red brown; ripened cheese ... See more keywords