Correlation between bacterial succession and volatile flavour compounds in Red Sour Soup (RSS) during post-fermentation
收藏NIAID Data Ecosystem2026-03-14 收录
下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP385660
下载链接
链接失效反馈官方服务：
资源简介：
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, and 30 bacterial phyla and 367 genera were detected. Among these bacteria, lactic acid bacteria (LAB) were the dominant bacteria in the post-fermentation process, and their abundance gradually increased with fermentation time.
创建时间：
2022-09-14
