An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation

Published 2021 View Full Article

Authors

Keywords

Soy sauce fermentation, 16S rRNA gene, High-throughput sequencing, Bacterial composition and diversity, Chemical properties

Journal

FOOD CHEMISTRY

Volume -, Issue -, Pages 129131

Publisher

Elsevier BV

Online

2021-01-19

DOI

10.1016/j.foodchem.2021.129131

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