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Microbial community and health benefits of Traditional soaked Rice (Panta Bhat) in Bangladesh

ChEBI2025-03-30 更新2026-07-12 收录

传统发酵食品微生物学

食品营养与健康评估

数据链接：

https://www.ebi.ac.uk/biostudies/ArrayExpress/studies/E-MTAB-13807 数据链接链接失效反馈

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资源简介：

Microbial community and health benefits of Traditional soaked Rice (Panta Bhat) in Bangladesh

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创建时间：

2025-03-30

传统发酵食品微生物学

肠道菌群调控

Botanical fermented foods have been shown to improve human health, based on the activity of potentially beneficial lactic acid bacteria (LAB) and yeasts and their metabolic outputs. However, few studi

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Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of black rice wine

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Changes in microbial diversity during black rice wine fermentation

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Microbial characterization and diversity of artisanal Ranchero cheese with emphasis in Lactococcus strains

传统发酵食品微生物学

乳酸菌鉴定

Abstract The aim of this work is to characterize the natural microflora of artisanal Ranchero cheese and to identify Lactococcus isolates. Ten artisanal Ranchero cheese samples made with raw milk wer

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Microbial communities and physicochemical characteristics of traditional Dajiang and Sufu in North China revealed by high-throughput sequencing of 16S rRNA

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Microbial communities and physicochemical characteristics of traditional fermented soybeans revealed by high-throughput sequencing of 16S rRNA

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A study of the microbiota of traditional indigo vat dyeing in Hunan, China

传统发酵食品微生物学

发酵过程微生物动态

To observe the microbial dynamics during the traditional indigo fermentation process in China, we analyzed the microbiota by 16S rRNA and ITS using high-throughput sequencing.

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Microbial community and health benefits of Traditional soaked Rice (Panta Bhat) in Bangladesh

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