High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation.
Douchi is a type of Chinese traditional fermented food that is an important source of protein and is used in flavouring ingredients. The end product is affected by the microbial community present during fermentation, but exactly how microbes influence the fermentation process remains poorly understo...
Na minha lista:
| Principais autores: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science (PLoS)
2016-01-01
|
| coleção: | PLoS ONE |
| Acesso em linha: | http://europepmc.org/articles/PMC5167551?pdf=render |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|