Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality

This study revealed for the first time the dynamic changes of the bacterial community during the fermentation of traditional Chinese fish sauce (TCFS) using high-throughput sequencing. In the early phase of TCFS fermentation, Shewanella (approximately 90%) within Proteobacteria was the dominant bact...

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Detalles Bibliográficos
Autores principales: Du, Fangmin, Zhang, Xiaoyong, Gu, Huarong, Song, Jiajia, Gao, Xiangyang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6780869/
https://www.ncbi.nlm.nih.gov/pubmed/31546947
http://dx.doi.org/10.3390/microorganisms7090371

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6780869/
https://www.ncbi.nlm.nih.gov/pubmed/31546947
http://dx.doi.org/10.3390/microorganisms7090371

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