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