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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...
Autores principales: | Yao, Di, Xu, Lei, Wu, Mengna, Wang, Xiaoyu, Wang, Kun, Li, Zhijiang, Zhang, Dongjie |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2021
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Materias: | |
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 |
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