Bacterial community structure and function prediction of sourdough during generation fermentation
In this study, sourdough was selected as the research object, and the bacterial flora diversity during the fermentation process of the first generation (SD1), the second generation (SD2) and the fourth generation (SD3) was analyzed by using Illumina MiSeq high-throughput sequencing technology and it...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-04-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-152.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|