Microbial Community Succession and Metabolite Changes During Fermentation of BS Sufu, the Fermented Black Soybean Curd by Rhizopus microsporus, Rhizopus oryzae, and Actinomucor elegans

BS Sufu is a fermented food that is made by mixed black soybeans and soybeans. Microbial communities and metabolites play an important role for the final product. We characterized microbial diversity of BS Sufu during fermentation by high-throughput DNA sequencing. Meanwhile, volatile compounds were...

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Detalles Bibliográficos
Autores principales: Yao, Di, Xu, Lei, Wu, Mengna, Wang, Xiaoyu, Wang, Kun, Li, Zhijiang, Zhang, Dongjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8267895/
https://www.ncbi.nlm.nih.gov/pubmed/34248874
http://dx.doi.org/10.3389/fmicb.2021.665826

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8267895/
https://www.ncbi.nlm.nih.gov/pubmed/34248874
http://dx.doi.org/10.3389/fmicb.2021.665826

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