Exploring functional core bacteria in fermentation of a traditional Chinese food, Aspergillus-type douchi

Douchi is a type of traditional Chinese flavoring food that has been used for thousands of years and is produced by multispecies solid-state fermentation. However, the correlation between the flavor, the microbiota, and the functional core microbiota in Aspergillus-type douchi fermentation remains u...

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Detalles Bibliográficos
Autores principales: Yang, Huilin, Yang, Lin, Zhang, Ju, Li, Hao, Tu, Zongcai, Wang, Xiaolan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6936781/
https://www.ncbi.nlm.nih.gov/pubmed/31887171
http://dx.doi.org/10.1371/journal.pone.0226965

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6936781/
https://www.ncbi.nlm.nih.gov/pubmed/31887171
http://dx.doi.org/10.1371/journal.pone.0226965

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