High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu

Sufu is a traditional fermented soybean food produced in China. However, the microbial compositions and metabolites of different types of sufu have not been studied in detail. Accordingly, in this study, we evaluated the differences in bacterial communities and metabolites between commercial red suf...

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Detalles Bibliográficos
Autores principales: Tan, Guiliang, Hu, Min, Li, Xueyan, Pan, Ziqiang, Li, Mei, Li, Lin, Yang, Maoxun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7188790/
https://www.ncbi.nlm.nih.gov/pubmed/32390991
http://dx.doi.org/10.3389/fmicb.2020.00758

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7188790/
https://www.ncbi.nlm.nih.gov/pubmed/32390991
http://dx.doi.org/10.3389/fmicb.2020.00758

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