Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making

Koji making is a pre-fermentation stage in soy sauce manufacturing that impacts final product quality. Previous studies have provided valuable insights into the microbial species present in koji. However, changes in microbial community functional potential during koji-making are not well-known, nor...

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Detalles Bibliográficos
Autores principales: Tan, Guiliang, Hu, Min, Li, Xiangli, Li, Xueyan, Pan, Ziqiang, Li, Mei, Li, Lin, Wang, Yi, Zheng, Ziyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8914375/
https://www.ncbi.nlm.nih.gov/pubmed/35283863
http://dx.doi.org/10.3389/fmicb.2022.841529

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8914375/
https://www.ncbi.nlm.nih.gov/pubmed/35283863
http://dx.doi.org/10.3389/fmicb.2022.841529

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