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Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and Bhutan

Pynhunlang Kharnaior, Jyoti Prakash Tamang

2020Food Research International34 citationsDOI

Topics & Concepts

BiologyFirmicutesTrichosporonMicrobiologyRhizopusPenicilliumBotanyBacteria16S ribosomal RNAFood scienceFermentationGeneticsYeastProbiotics and Fermented FoodsFermentation and Sensory AnalysisGut microbiota and health
Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and Bhutan | Litcius