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CLC number: Q939.99

On-line Access: 2017-04-05

Received: 2016-04-03

Revision Accepted: 2016-06-27

Crosschecked: 2017-03-13

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Citations:  Bibtex RefMan EndNote GB/T7714


Guo-qing He


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Journal of Zhejiang University SCIENCE B 2017 Vol.18 No.4 P.289-302


Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

Author(s):  Guo-qing He, Tong-jie Liu, Faizan A. Sadiq, Jing-si Gu, Guo-hua Zhang

Affiliation(s):  College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; more

Corresponding email(s):   gqhe@zju.edu.cn

Key Words:  Chinese traditional fermented foods, Microbiota, High-throughput sequencing

Guo-qing He, Tong-jie Liu, Faizan A. Sadiq, Jing-si Gu, Guo-hua Zhang. Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches[J]. Journal of Zhejiang University Science B, 2017, 18(4): 289-302.

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author="Guo-qing He, Tong-jie Liu, Faizan A. Sadiq, Jing-si Gu, Guo-hua Zhang",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches
%A Guo-qing He
%A Tong-jie Liu
%A Faizan A. Sadiq
%A Jing-si Gu
%A Guo-hua Zhang
%J Journal of Zhejiang University SCIENCE B
%V 18
%N 4
%P 289-302
%@ 1673-1581
%D 2017
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1600148

T1 - Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches
A1 - Guo-qing He
A1 - Tong-jie Liu
A1 - Faizan A. Sadiq
A1 - Jing-si Gu
A1 - Guo-hua Zhang
J0 - Journal of Zhejiang University Science B
VL - 18
IS - 4
SP - 289
EP - 302
%@ 1673-1581
Y1 - 2017
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1600148

chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with chinese traditional fermented foods using culture-dependent as well as culture-independent methods, like different high-throughput sequencing (HTS) techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in chinese traditional fermented foods revealed by HTS approaches.



Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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