官方服务：
资源简介：
Fermentation microbiota of mahewu, a fermented cereal beverage from Zimbabwe
应用场景：
创建时间：
2019-03-13
相关数据集
Correlation between bacterial succession and volatile flavour compounds in Red Sour Soup (RSS) during post-fermentation
Red Sour Soup (RSS) is a traditional fermented food in China. This study investigated the bacteria composition of RSS during the post-fermentation stage (30~120days) with high-throughput sequencing, a
NIAID Data Ecosystem100
Microbiota of fermented cucumbers
The study aimed to determine the potential correlation between the content of the biogenic amines and the existing bacterial population of fermented cucumber.
NIAID Data Ecosystem70
Microbial community diversity and dynamics during douchi fermentation
Investigate bacterial and fungal community diversity during both douchi-koji making and fermentation steps; the results enhance our understanding of the influence of microbial community diversity in t
NIAID Data Ecosystem50
Pulque metagenome raw sequence reads Metagenome
Pulque is the most studied traditional Mexican alcoholic beverage which is prepared by fermentation of the fresh sap (aguamiel, AM) extracted from different Agave species (maguey)cultivated for pulque
NIAID Data Ecosystem90
Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage
Abstract Considering that the consumption of baru is not yet fully diffused among humans, it is possible to perceive the need for its greater use, mainly because it is a natural source of sugars, esse
DataCite Commons2021-03-26 更新60
