Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing

Douchi has been consumed as a flavoring ingredient for centuries. During production of douchi, numerous microorganisms play important roles in the hydrolysis and conversion of proteins and starch, which are related to the quality and flavor of the end product. Therefore, in the present study, the mi...

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Detalles Bibliográficos
Autores principales: Zhang, Weibing, Luo, Qiaoqiao, Zhu, Yan, Ma, Jiang, Cao, Lei, Yang, Min, Wen, Pencheng, Zhang, Zhongmin, He, Xiaoling
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5865742/
https://www.ncbi.nlm.nih.gov/pubmed/29570735
http://dx.doi.org/10.1371/journal.pone.0194876

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5865742/
https://www.ncbi.nlm.nih.gov/pubmed/29570735
http://dx.doi.org/10.1371/journal.pone.0194876

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