High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

Douchi is a type of Chinese traditional fermented food that is an important source of protein and is used in flavouring ingredients. The end product is affected by the microbial community present during fermentation, but exactly how microbes influence the fermentation process remains poorly understo...

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Detalles Bibliográficos
Autores principales: Yang, Lin, Yang, Hui-lin, Tu, Zong-cai, Wang, Xiao-lan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5167551/
https://www.ncbi.nlm.nih.gov/pubmed/27992473
http://dx.doi.org/10.1371/journal.pone.0168166

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5167551/
https://www.ncbi.nlm.nih.gov/pubmed/27992473
http://dx.doi.org/10.1371/journal.pone.0168166

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