Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity

Cell

Volumn 158, Issue 2, 2014, Pages 422-433

  Wolfe, Benjamin E ^a   Button, Julie E ^a   Santarelli, Marcela ^a   Dutton, Rachel J ^a  

^a HARVARD UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIUM CULTURE; BIOGEOGRAPHY; CHEESE; COCULTURE; COMMUNITY SUCCESSION; CONTROLLED STUDY; FUNGAL COMMUNITY; IN VITRO STUDY; METAGENOMICS; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; NONHUMAN; ORGANISMAL INTERACTION; PRIORITY JOURNAL;

AMINO ACID SEQUENCE; BACTERIA; BACTERIAL PHYSIOLOGICAL PHENOMENA; BIODIVERSITY; BIOFILMS; CHEESE; FUNGI; METAGENOMICS; MOLECULAR SEQUENCE DATA; PHYLOGENY; SEQUENCE ALIGNMENT;

EID: 84904578387     PISSN: 00928674     EISSN: 10974172     Source Type: Journal    
DOI: 10.1016/j.cell.2014.05.041     Document Type: Article

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