eight Chinese Traditional Fermented Foods Microbial Prokaryotes Raw sequence reads. food metagenome

Microcosm experiments were set up in order to study and compare the diversity of bacterial communities among the eight Chinese Traditional Fermented Foods—milk tofu, Rubing, kimchi, pickle turnip, sweet Chines rice starter, yellow wine starter, stinky soybean and stinky tofu. The results may provide data support for further exploring of LAB resources in Chinese traditional fermented foods.