Meta-omics Reveal Microbial Assortments and Key Enzymes in bean sauce mash, a Traditional Fermented Soybean Product.
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DOI: 10.1002/jsfa.9932
Abstract: BACKGROUND Dajiang is fermented based on the metabolism of microbial communities in bean sauce mash, a traditional fermented soybean product in China. The current study firstly investigated the metaproteome of bean sauce mash, followed by… read more here.
Keywords: traditional fermented; fermented soybean; product; sauce mash ... See more keywords