Microbial Communities and Physicochemical Characteristics of Traditional Dajiang and Sufu in North China Revealed by High-Throughput Sequencing of 16S rRNA

The process of soybean fermentation has been practiced for more than 3,000 years. Although Dajiang and Sufu are two popular fermented soybean products consumed in North China, limited information is available regarding their microbial composition. Hence, the current study sought to investigate, and...

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Detalles Bibliográficos
Autores principales: Liang, Tingting, Xie, Xinqiang, Ma, Jun, Wu, Lei, Xi, Yu, Zhao, Hui, Li, Longyan, Li, Haixin, Feng, Ying, Xue, Liang, Chen, Moutong, Chen, Xuefeng, Zhang, Jumei, Ding, Yu, Wu, Qingping
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/PMC8435802/
https://www.ncbi.nlm.nih.gov/pubmed/34526973
http://dx.doi.org/10.3389/fmicb.2021.665243

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8435802/
https://www.ncbi.nlm.nih.gov/pubmed/34526973
http://dx.doi.org/10.3389/fmicb.2021.665243

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