This study aims to comprehensively investigate the microbial ecology of nine traditional Ethiopian fermented foods and beverages, including Kotcho, Datta, Injera, Tej, Tella, Cheka, Kinito, Borde, and

NIAID Data Ecosystem40

Metabiom dynamics in rye sourdoughs

发酵微生物组

微生物动态

Metabiom dynamics in rye sourdoughs

NIAID Data Ecosystem60

Effect of Lactobacillus casei and sucrose on the fermentation quality and bacterial community of mulberry foliage (Morus alba L.).. food fermentation metagenome

桑叶青贮发酵

发酵微生物组

Bacterial community of mulberry foliage after ensiling

NIAID Data Ecosystem50