Bacterial Community Analysis of Shanxi Aged Vinegar during the Fermentation by High-throughput Sequencing
By high-throughput sequence methods, the research explored the diversity and succession of the bacterial communities in fermented grains of Shanxi aged vinegar. The results showed that during the acetic acid fermentation of Shanxi aged vinegar, mainly 7 phyla were at the phylum level, including Firm...
| Published in: | Shipin gongye ke-ji |
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| Main Authors: | , , , |
| Format: | Article |
| Language: | Chinese |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-09-01
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| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100143 |