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...

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Bibliographic Details
Main Authors: Hongbin Wang, Quanzeng Wei, Shuqi Gui, Yongrui Feng, Yong Zhang, Yihan Liu, Fuping Lu
Format: Article
Language:English
Published: Sciendo 2017-12-01
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

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