Microbial flora diversity analysis of sourdough based on high-throughput sequencing technology
The microbial flora diversity of sourdough with different activation time and numbers was investigated by high throughput sequencing technology. The results showed that with the increase of activation time, the richness of bacterial flora in sourdough had no significant change (P>0.05), the d...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-10-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-35.pdf |
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