Koji making is a pre-fermentation stage for soy sauce manufacturing and impacts the quality of the final product. However, the changes in microbial community and metabolites during koji making have no
This study aims to establish the relationship between microorganisms and metabolites over a period of two years in the fermentation of hams from: Jinghai (JH2), Xuanwei (XW2),...
We used 16S sequencing to characterize and compare bacterial communities in water and flour inputs and in sourdough starters after 1, 2, 3, 6, 10, and 14 days of succession.
