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Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce Cover

Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce

Polish Journal of Microbiology
Volume 66 (2017): Issue 4 (December 2017)
By: HONGBIN WANG,  QUANZENG WEI,  SHUQI GUI,  YONGRUI FENG,  YONG ZHANG,  YIHAN LIU and  FUPING LU  
Open Access
|Dec 2017

Authors

HONGBIN WANG

Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin, China
College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China

QUANZENG WEI

College of Food and Bioengineering, University of Xuchang, Xuchang, China

SHUQI GUI

Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin, China
College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China

YONGRUI FENG

Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin, China
College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China

YONG ZHANG

Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin, China
College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China

YIHAN LIU

Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin, China
College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China

FUPING LU

lfp@tust.edu.cn

Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin, China
College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
DOI: https://doi.org/10.5604/01.3001.0010.7097 | Journal eISSN: 2544-4646 | Journal ISSN: 1733-1331
Journal RSS Feed
Language: English
Page range: 537 - 541
Submitted on: Dec 7, 2016
Accepted on: May 24, 2017
Published on: Dec 4, 2017
Published by: Polish Society of Microbiologists
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
metagenomics,
microbial community,
next-generation sequencing,
soy sauce fermentation
Related subjects:
Life sciences,
Microbiology and virology

© 2017 HONGBIN WANG, QUANZENG WEI, SHUQI GUI, YONGRUI FENG, YONG ZHANG, YIHAN LIU, FUPING LU, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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