High-throughput sequencing-based study on bacterial community structure and functional prediction of fermented bean curd from different regions in China
Abstract In order to understand the bacterial community structure, microbial safety, and functional diversity of traditional fermented food—sufu (fermented bean curd) in China, high-throughput sequencing technology was employed to systematically analyze the bacterial community composition and functi...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-08-01
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| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-025-13691-z |
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