Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce
The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identi­fied in the koji stag...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2017-12-01
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| Series: | Polish Journal of Microbiology |
| Subjects: | |
| Online Access: | https://www.exeley.com/exeley/journals/polish_journal_of_microbiology/66/4/pdf/10.5604_01.3001.0010.7097.pdf |