Correlation analysis between microbial communities and physicochemical indicators during low-salt solid-state fermentation of soy sauce in Deyang

Correlation analysis between microbial communities and physicochemical indicators during low-salt solid-state fermentation of soy sauce in Deyang

In this study, the physiochemical indicators of fermented grains during low-salt solid-state fermentation of Deyang soy sauce were analyzed, the microbial community composition and succession laws during the fermentation process were analyzed by high-throughput sequencing technology, and the physioc...

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Bibliographic Details
Main Author: FANG Yang, WEI Chunhui, HUANG Zhiguo, YI Bin, YU Xuechun, JIANG Zhongmi, JIANG Zhonglu, LEI Yong, AO Zonghua
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-04-01
Series:Zhongguo niangzao
Subjects:
low-salt solid-state fermented soy sauce|fermented grains of soy sauce|microbial community|physicochemical indicator|correlation
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-56.pdf
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https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-56.pdf

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