ITSMicrobiota

NIAID Data Ecosystem2026-05-01 收录

传统发酵食品微生物学

蚕豆酱微生物群落动态

数据链接：

https://www.ncbi.nlm.nih.gov/sra/SRP323975 数据链接链接失效反馈

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资源简介：

the aim of this study is to investigate the dynamic of microbiota in traditional broad bean paste, this would be beneficial to further improve the quality of products.

创建时间：

2023-06-01

Data_Sheet_1_Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition.XLSX

传统发酵食品微生物学

肠道菌群调控

Botanical fermented foods have been shown to improve human health, based on the activity of potentially beneficial lactic acid bacteria (LAB) and yeasts and their metabolic outputs. However, few studi

NIAID Data Ecosystem100

Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within seven days of natural bamboo shoot fermentation as revealed by different molecular approaches

传统发酵食品微生物学

乳酸菌生态

Microbial community structure and population dynamics during spontaneous bamboo shoot fermentation for production of ‘soidon’ (indigenous fermented food) in North-east India were studied using cultiva

NIAID Data Ecosystem50

Puntius sophore Metagenomic assembly. Puntius sophore

传统发酵食品微生物学

宏基因组组装

Shidhal or chepa shutki is one of the major traditional fermented fishery products of Bangladesh where a large part of Bangladeshi people use it as various food items. It is a salt-free, solid, semi-f

NIAID Data Ecosystem20

Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of black rice wine

传统发酵食品微生物学

风味代谢组学

Changes in microbial diversity during black rice wine fermentation

NIAID Data Ecosystem50

micrbial diversity studies of gundruk

传统发酵食品微生物学

生物多样性分析

Gundruk is a fermented food used by the hill community in Eastern India. microbial diversity present in the sample was studied

NIAID Data Ecosystem20