Microbial Community Succession and Nutrient Changes During the Fermentation Process of Sweet Fermented Oats by Pediococcus pentosaceus

Microbial Community Succession and Nutrient Changes During the Fermentation Process of Sweet Fermented Oats by Pediococcus pentosaceus

In this study, sweet fermented oats were fermented and made by Pediococcus pentosaceus. The strain was previously isolated in the lab. Illumina sequencing was employed to analyze the succession of microbial communities and changes throughout the fermentation process. The results indicated that at th...

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Bibliographic Details
Main Authors: REN Fei, CHEN Shu, LIU Ming, LIU Yan-xiang, TAN Bin
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2025-07-01
Series:Liang you shipin ke-ji
Subjects:
pediococcus pentosaceus
strain fermentation
microbial diversity
bacterial succession
nutrient chemicals change
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250416
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