food metagenome Metagenome. food metagenome

NIAID Data Ecosystem2026-03-12 收录

食品发酵微生物

蔬菜发酵工艺

数据链接：

https://www.ncbi.nlm.nih.gov/bioproject/PRJNA689239 数据链接链接失效反馈

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资源简介：

paocai with different salt concentrations during the fermentation process

创建时间：

2021-01-03

Correlation between bacterial succession and volatile flavour compounds in Red Sour Soup (RSS) during post-fermentation

食品发酵微生物

风味物质形成

Red Sour Soup (RSS) is a traditional fermented food in China. This study investigated the bacteria composition of RSS during the post-fermentation stage (30~120days) with high-throughput sequencing, a

NIAID Data Ecosystem90

Correlation between autochthonous microbial communities and flavor properties during the fermentation of mustard green paocai

食品发酵微生物

风味形成机制

Fungal community structure

NIAID Data Ecosystem80

Amplicon Sequencing of Cheese Microbial Communities from North Xinjiang. food fermentation metagenome

食品发酵微生物

奶酪微生物多样性

The microbial community composition of cheeses from North Xinjiang are still mysteries at present. To study the microbiota across different regions of North Xinjiang, amplicon sequencing was applied t

NIAID Data Ecosystem70

food fermentation metagenome Genome sequencing and assembly. food fermentation metagenome

食品发酵微生物

宏基因组分析

Investigating the predominant species in fermentation of sweet paste

NIAID Data Ecosystem90

Draft genome sequence of Lactobacillus plantarum BFE 5092 isolated from Maasai fermented milk. Draft genome sequence of Lactobacillus plantarum BFE 5092

微生物基因组学

食品发酵微生物

The draft genome of Lactobacillus plantarum BFE 5092 isolated from the Maasai traditional fermented milk product

NIAID Data Ecosystem70