dough started by Jiaozi and Laomian Raw sequence reads. dough started by Jiaozi and Laomian

The microbial community structure and abundance of related metabolic genes in different fermented sourdough starters before and after frozen were analyzed by metagenomic sequencing method. This study is expected to lay a foundation to find out the mechanism of the storage stability after frozen conditions of Chinese traditional dough starter of Jiaozi and Laomian.

本研究采用宏基因组测序（metagenomic sequencing）技术，分析了不同发酵酸面团种在冷冻前后的微生物群落结构及相关代谢基因的丰度。本研究旨在为阐明中式传统饺子面团种与老面种在冷冻条件下的贮藏稳定性机制奠定基础。