Structure and diversity of bacterial communities in the fermentation of da-jiang
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DOI: 10.1007/s13213-018-1355-x
Abstract: Da-jiang is the traditional soybean fermented food which is popular in the world for a long time. In order to improve the quality and nutritional value of da-jiang, structure and diversity of bacterial communities in… read more here.
Keywords: jiang; fermentation jiang; fermentation; structure diversity ... See more keywords
Reply to Jiang et al.
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DOI: 10.1080/0142159x.2020.1834932
Abstract: Dear Editor We greatly welcome Jiang et al.’s comments on our work (Schauber and Hecht 2020). As highlighted in our article, there is a number of approaches available in the ‘psychometric toolbox’ ... read more here.
Keywords: jiang; reply jiang;
Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da-jiang.
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DOI: 10.1111/1750-3841.14146
Abstract: Da-jiang is a typical traditional fermented soybean product in China. At present, the proteins in da-jiang are needed to be explored. The composition and species of microbial proteins in traditional fermented da-jiang were analyzed by… read more here.
Keywords: jiang; traditional fermented; mass spectrometry; naturally fermented ... See more keywords
Descriptions of two new species of the botiid genus Leptobotia Bleeker, 1870 (Teleostei: Cypriniformes) from South China.
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DOI: 10.1111/jfb.15347
Abstract: Two new species of Leptobotia are here described as L. rotundilobus from the Xin'an-Jiang of the upper Qiantang-Jiang basin in both Anhui and Zhejiang Provinces and the Cao'e-Jiang in Zhejiang Province, and L. paucipinna from… read more here.
Keywords: species botiid; jiang; descriptions two; two new ... See more keywords