Analysis of nutritional components and microbial diversity of Caishiji soybean paste in different fermentation stages
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下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJNA623258
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资源简介：
The microbial diversity and dynamic changes were identified by using Miseq sequencing technique in order to reveal the diversity and difference of CSP in different fermentation stages. Six independent batches of CSP in the following stages of fermentation were obtained from Anhui Ma'anshan Caishiji Foods Co. Ltd., China: onset of fermentation, 1st month, 2nd month, 3rd month, 6th month, and 8th month (CG0, CG1, CG2, CG3, CG6, and CG8). Each sample included fungi and bacteria.
创建时间：
2020-04-06
