Dynamics and functionalities of bacterial community during foxtail millet dough fermentation by metagenomic analysis
Sourdough flavors were closely related to microbial metabolism. The microbial diversity of foxtail millet dough during fermentation has never been studied. Here, the metabolic potential and diversity of the bacterial community were analyzed by metagenomic during dough fermentation. Firmicutes was th...
| 出版年: | Journal of Future Foods |
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| 主要な著者: | , , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
KeAi Communications Co. Ltd.
2024-12-01
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| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2772566923000897 |