![]() ![]() In the present study, we investigated the succession of microbial communities, microbial community functional potential, metabolite profiles, and associations among microbial community members/functions with metabolites during koji making using shotgun metagenomic and metabolomic analyses. However, changes in microbial community functional potential during koji-making are not well-known, nor are the associations among microbial populations and flavoring characteristics. Previous studies have provided valuable insights into the microbial species present in koji. Koji making is a pre-fermentation stage in soy sauce manufacturing that impacts final product quality. 3School of Health Industry, Zhongshan Torch Vocational and Technical College, Zhongshan, China.2School of Environmental and Safety Engineering, Changzhou University, Changzhou, China.1School of Material Science and Food Engineering, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan, China.Guiliang Tan 1, Min Hu 2*, Xiangli Li 3, Xueyan Li 1, Ziqiang Pan 1, Mei Li 1, Lin Li 1, Yi Wang 1* and Ziyi Zheng 1 ![]()
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