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An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation

Xiaoyan Liu, Min Qian, Yixiao Shen, Xuan Qin, Hancong Huang, Hong Yang, Yilong He, Weidong Bai

2021Food Chemistry119 citationsDOI

Topics & Concepts

WeissellaFermentationFood scienceLactococcusLactococcus lactisReducing sugarBacteriaSugarChemistryBiologyLeuconostocLactobacillusLactic acidGeneticsProbiotics and Fermented FoodsPolyamine Metabolism and ApplicationsFood Quality and Safety Studies
An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation | Litcius