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Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine
The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and funct...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4215829/ https://www.ncbi.nlm.nih.gov/pubmed/25400624 http://dx.doi.org/10.3389/fmicb.2014.00556 |