Dynamic Changes and Structural Analysis of the Bacterial Community in Paocai Brine
Bacteria are the key group of micro-organisms during the fermentation of Paocai. This study applied the high-throughput sequencing technology to trace the dynamics of Paocai brine bacterial community structures at constant temperature (25 ℃) under airtight microcosm condition. The results showed tha...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120200 |