The microbial community composition of cheeses from North Xinjiang are still mysteries at present. To study the microbiota across different regions of North Xinjiang, amplicon sequencing was applied t
We have sequenced the microbial communities in Daqu starter (inoculated and uninoculated) during the fermentation process. To explore the effect of inoculation, we next collected the mature Daqu start
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
The microbiome of fresh and brined cucumber samples was analyzed and the study included 4 commercial cucumber varieties (Super Select, Pickling, Mini, Long English).
