Meta‐omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product
Journal of the Science of Food and Agriculture2019Vol. 99(14), pp. 6522–6534
Citations Over TimeTop 10% of 2019 papers
Abstract
The profiles and insights in the current study are important for research on bean sauce mash and related products in terms of their food microbial ecology. The information obtained from this study will help the development of stable sufu starter cultures with unique sensory qualities. © 2019 Society of Chemical Industry.
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