Bacterial communities of fermented complementary food from maize, soybean and orange-fleshed sweet potato

The study aims to investigate the dynamics of bacterial communities, especially lactic acid bacteria during the different stages of the time of fermentation. This can also certain the succession of the bacterial community as fermentation progresses

本研究旨在探究发酵不同阶段的细菌群落动态，尤其是乳酸菌（Lactic Acid Bacteria）；同时亦可明确发酵进程中细菌群落的演替规律。