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Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine
The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and funct...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4215829/ https://ncbi.nlm.nih.gov/pubmed/25400624 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2014.00556 |
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