Study on microbial community in soy sauce Koji fermentation
收藏NIAID Data Ecosystem2026-05-01 收录
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https://www.ncbi.nlm.nih.gov/sra/SRP426722
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资源简介：
The objectives of this study were to explore the microbial community structure and biomass in Koji by Illumina amplicon HTS and RT-qPCR; on this basis. This study provides novel insights into the mechanism of flavor formation of soy sauce koji and provide guidance for its quality regulation.
创建时间：
2023-07-06
