Analysis of microbiome in soy sauce moromi. food fermentation metagenome
收藏NIAID Data Ecosystem2026-05-02 收录
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https://www.ncbi.nlm.nih.gov/bioproject/PRJDB18877
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资源简介：
Soy sauce moromi was sampled from fermentation tanks to investigate the dynamics of the microbial profile during the fermentation and aging process of actual soy sauce production. Sampling was conducted over time during the 150-day fermentation and aging process. Genomic DNA was extracted from all samples and amplicon sequencing was performed targeting 16S rRNA (V3-V4) and ITS (ITS5-ITS2).
创建时间：
2024-10-10
