Bacterial and fungal communities of traditional fermented Chinese soybean paste (Doujiang) and their properties

Soybean paste (Doujiang) is one of the traditional fermented foods from China, fermented by various microorganisms. However, the microflora of Doujiang keeps little known. In this study, the microbial communities of seven kinds of representative Doujiang samples were investigated by both culture‐ind...

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Detalles Bibliográficos
Autores principales: Ren, Fei, Yan, Dong‐Hui, Liu, Yuchun, Wang, Chao, Guo, Chao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8498056/
https://www.ncbi.nlm.nih.gov/pubmed/34646516
http://dx.doi.org/10.1002/fsn3.2505

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8498056/
https://www.ncbi.nlm.nih.gov/pubmed/34646516
http://dx.doi.org/10.1002/fsn3.2505

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