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Deciphering microbial community dynamics along the fermentation course of soy sauce under different temperatures using metagenomic analysis

Fermented soy sauce consists of microorganisms that exert beneficial effects. However, the microbial community dynamics during the fermentation course is poorly characterized. Soy sauce production is classified into the stages of mash fermentation with koji (S0), brine addition (S1), microbial trans...

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Detalles Bibliográficos
Autores principales:	NGUYEN, Nguyen Thanh Hai, HUANG, Ming Ban, LIU, Fa Yong, HUANG, Wei-Ling, TRAN, Huyen-Trang, HSU, Tsai-Wen, HUANG, Chao-Li, CHIANG, Tzen-Yuh
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BMFH Press 2022
Materias:	Full Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10067331/ https://www.ncbi.nlm.nih.gov/pubmed/37016686 http://dx.doi.org/10.12938/bmfh.2022-012

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