Oral ecological environment modifications by hard-cheese: from pH to microbiome: a prospective cohort study based on 16S rRNA metabarcoding approach.

导出 OA

翻译打印收藏纠错

作者： Erna Cecilia,Lorenzini ^[1] ; Barbara,Lazzari ^[2] ; Gianluca Martino,Tartaglia ^[3] ; Giampietro,Farronato ^[4] ; Valentina,Lanteri ^[5] ; Sara,Botti ^[4] ; Filippo,Biscarini ^[4] ; Paolo,Cozzi ^[6] ; Alessandra,Stella ^[2]

作者单位： Department of Biomedical Science for Health, University of Milan, 20100, Milan, Italy. ^[1] Institute of Agricultural Biology and Biotechnology, Consiglio Nazionale delle Ricerche (CNR), Via Bassini 15, 20133, Milan, Italy. ^[2] Institute of Agricultural Biology and Biotechnology, Consiglio Nazionale delle Ricerche (CNR), Via Bassini 15, 20133, Milan, Italy. lazzari@ibba.cnr.it. ^[3] Department of Biomedical, Surgical and Dental Sciences, School of Dentistry, University of Milan, 20100, Milan, Italy. ^[4] UOC Maxillo-Facial Surgery and Dentistry. Fondazione IRCCS Cà Granda, Ospedale Maggiore Policlinico, 20100, Milan, Italy. ^[5] Parco Tecnologico Padano, Loc. Cascina Codazza, Via Einstein, 26900, Lodi, Italy. ^[6]

关键词 16S rRNA metabarcoding Cheese Dental caries Next generation sequencing Oral microbiota Periodontitis pH