Diversity of bacterial communities in traditional sourdough derived from three terrain conditions (mountain, plain and basin) in Henan Province, China
Xiaolong Xing, Jingyi Ma, Zhongjun Fu, Yirui Zhao, Zhilu Ai, Biao Suo
Topics & Concepts
PediococcusBiologyStructural basinTerrainGenus16S ribosomal RNARelative species abundanceLactobacillusAbundance (ecology)EcologyBacteriaGeneticsPaleontologyMicrobial Metabolites in Food BiotechnologyFood composition and propertiesProbiotics and Fermented Foods