Effects of post-fermentation on the flavor compounds formation in red sour soup
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下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJNA857173
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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 (0~180days) 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：
2022-07-09
