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: | 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 |
Similar Items
-
Metagenomic and metaproteomic analyses of microbial amino acid metabolism during Cantonese soy sauce fermentation
by: Cong Chen, et al.
Published: (2023-11-01) -
Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes
by: Kotaro Ito, et al.
Published: (2021-08-01) -
Process enhancement of a fermented soy sauce system using ultrasound-assisted technology
by: Goh, Kok Ming
Published: (2016) -
Characteristics of Koji Using Liquid Starter for Soy Sauce Production
by: Jonghoon Choi, et al.
Published: (2023-11-01) -
An optimization of mixing process parameters for soy sauce production /
by: Noorilyana Abu Bakar, 1984-, author, et al.
Published: (2015)