Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity

作者：Benjamin E. Wolfe, Julie E. Button, Marcela Santarelli, Rachel J. Dutton · 发表于：Cell · 年份：2014 · DOI：10.1016/j.cell.2014.05.041 · 被引用次数：675 · 研究领域：Gut microbiota and health、Fermentation and Sensory Analysis、Probiotics and Fermented Foods