Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

Frontiers in Microbiology

Volumn 5, Issue OCT, 2014, Pages

  Sulaiman, Joanita ^a   Gan, Han Ming ^b   Yin, Wai Fong ^a   Chan, Kok Gan ^a  

^a UNIVERSITY OF MALAYA   (Malaysia)

^b MONASH UNIVERSITY MALAYSIA   (Malaysia)

Author keywords

Fermentation; Food microbiology; Metagenomic; Next generation sequencing; Traditional Chinese soy sauce; Whole genome shotgun

Indexed keywords

SOYBEAN OIL;

ARTICLE; CANDIDA; DNA EXTRACTION; FERMENTATION TECHNIQUE; FOOD CONTROL; GENOME ANALYSIS; METABOLIC ACTIVITY ASSAY; METAGENOMICS; MICROBIAL POPULATION DYNAMICS; MICROBIAL SUCCESSION; NEXT GENERATION SEQUENCING; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYSICAL CHEMISTRY; SAMPLING; SEQUENCE ANALYSIS; WEISSELLA;

BACTERIA (MICROORGANISMS); CANDIDA; WEISSELLA;

EID: 84926643262     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2014.00556     Document Type: Article

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