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An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation.
Liu, Xiaoyan; Qian, Min; Shen, Yixiao; Qin, Xuan; Huang, Hancong; Yang, Hong; He, Yilong; Bai, Weidong.
Afiliación
  • Liu X; College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Cantonese Traditional Food Processing and Safety Control of Guangzhou, Guangzhou, China.
  • Qian M; College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Cantonese Traditional Food Processing and Safety Control of Guangzhou, Guangzhou, China.
  • Shen Y; College of Food Science Shenyang Agricultural University, Shenyang, China.
  • Qin X; College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
  • Huang H; Guangzhou Rufeng Fruit Seasoning Food Co., Ltd., Guangzhou, China.
  • Yang H; College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
  • He Y; College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
  • Bai W; College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Cantonese Traditional Food Processing and Safety Control of Guangzhou, Guangzhou, China. Electronic address: weidong_bai2010@163.com.
Food Chem ; 349: 129131, 2021 Jul 01.
Article en En | MEDLINE | ID: mdl-33581434
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Alimentos de Soja / Azúcares / Fermentación / Secuenciación de Nucleótidos de Alto Rendimiento / Aminoácidos Tipo de estudio: Risk_factors_studies Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Alimentos de Soja / Azúcares / Fermentación / Secuenciación de Nucleótidos de Alto Rendimiento / Aminoácidos Tipo de estudio: Risk_factors_studies Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido