Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality

Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality

This study revealed for the first time the dynamic changes of the bacterial community during the fermentation of traditional Chinese fish sauce (TCFS) using high-throughput sequencing. In the early phase of TCFS fermentation, <i>Shewanella</i> (approximately 90%) within <i>Proteoba...

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Bibliographic Details
Main Authors: Fangmin Du, Xiaoyong Zhang, Huarong Gu, Jiajia Song, Xiangyang Gao
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Microorganisms
Subjects:
fish sauce
bacterial community
<i>Halanaerobium</i>
<i>Tetragenococcus</i>
Online Access:https://www.mdpi.com/2076-2607/7/9/371

Internet

https://www.mdpi.com/2076-2607/7/9/371

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