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Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions

In this study, high-throughput sequencing methods were used to analyze the composition and diversity of the microbial communities of three different traditional fermented blueberry beverages (Jiaosu A, Jiaosu B, and Jiaosu C) produced in three different regions. Lactic acid bacteria and yeast counts...

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Detalles Bibliográficos
Autores principales:	Hu, Nan, Lei, Ming, Zhao, Xiuli, Zhang, Zhen, Gu, Ying, Zhang, Yan, Wang, Shuo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697986/ https://www.ncbi.nlm.nih.gov/pubmed/33198380 http://dx.doi.org/10.3390/foods9111656

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