Comparative analysis of the bacterial diversity of Chinese fermented sausages using high-throughput sequencing
Qiu Qin Zhang, Dian Li, Wei Zhang, Mei Jiang, Xiao Hong Chen, Ming Dong
Topics & Concepts
FirmicutesProteobacteriaBiologyFood sciencePhylumActinobacteriaFermentationFood spoilageSerratiaAeromonasBacteriaPseudomonasFlavobacteriumAcinetobacterMicrobiology16S ribosomal RNAGeneticsIdentification and Quantification in FoodMeat and Animal Product QualityProbiotics and Fermented Foods