Comparison of Bacterial Diversity of Traditional Fermented Soybean Products from Different Regions Based on Illumina Miseq Technology
In order to explore and utilize the microbial strain resources of traditional fermented soybean products, the bacterial diversity of five traditional fermented soybean products (natto, douche, soybean paste, meitauza, tempeh) from different regions were analyzed by using Illumina Miseq high-throughp...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070215 |