Bacterial Community Diversity of Sour Meat
收藏NIAID Data Ecosystem2026-03-11 收录
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资源简介：
In order to clarify the diversity and dynamics of the bacterial communities in samples during the sour meat fermentation, we extracted the bacterial DNAs from sour meat sampled on the first day to the thirteenth day of fermentation, and amplified the V3-V4 regions in 16S rRNA genes by PCR.
创建时间：
2020-06-18
