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

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...

Full description

Bibliographic Details
Main Authors: Tingting Liang, Xinqiang Xie, Jun Ma, Lei Wu, Yu Xi, Hui Zhao, Longyan Li, Haixin Li, Ying Feng, Liang Xue, Moutong Chen, Xuefeng Chen, Jumei Zhang, Yu Ding, Qingping Wu
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-08-01
Series:Frontiers in Microbiology
Subjects:
Dajiang
Sufu
physicochemical index
bacterial community
functional analysis
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2021.665243/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2021.665243/full

Similar Items