dough started by Jiaozi and Laomian 2 Metagenome. dough started by Jiaozi and Laomian 2

The microbial community structure and abundance of related metabolic genes in different fermented sourdough starters before and after frozen were analyzed by metagenomic sequencing method. This study is expected to lay a foundation to find out the mechanism of the storage stability after frozen conditions of Chinese traditional dough starter of Jiaozi and Laomian.