Correlations Between the Bacterial and Fungal Flora and Amino Acid Composition of the Zhuangzu Acid Congee Produced Around the Zuojiang River Basin, Guangxi

Correlations Between the Bacterial and Fungal Flora and Amino Acid Composition of the Zhuangzu Acid Congee Produced Around the Zuojiang River Basin, Guangxi

In this study, the bacterial, fungal, and amino acid compositions of the Zhuangzu acid congee (ZAC) along the Zuojiang River of Guangxi were analyzed. A total of 14 samples of ZAC were collected in four regions: Fusui (F), Ningming (N), Xiashi (X), and Suxu (S). The predominant bacterial phyla of th...

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Bibliographic Details
Main Authors: Ao Huang, Qin-Ren Zhang, De-Qiang Xiao, Wei-Sheng Xu, Zu-Lian Bi, Xiu-Die Deng, Xiu-Lian Huang, Jia-Le Song, Quan-Yang Li
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
Zhuangzu acid congee
bacterial diversity
amino acids
rice fermentation
Zuojiang River Basin
Online Access:https://www.mdpi.com/2304-8158/13/23/3736
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