Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China-Reference-Cited by-同舟云学术

Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

Published:2021-05 Issue: Volume:343 Page:128509
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

An Feiyu^ORCID,Li Mo,Zhao Yue,Zhang Yan,Mu Delun,Hu Xinyu,You Shengbo,Wu Junrui^ORCID,Wu Rina

Funder

Liaoning Revitalization Talents Program

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate;De Filippis;Scientific Reports,2016

5. Free-amino acid profiles of thua nao, a thai fermented soybean;Dajanta;Food Chemistry,2011

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