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Identification of key micro‐organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation |
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| Authors: | C. Chen J. Y. Xiang W. Hu Y. B. Xie T. J. Wang J. W. Cui Y. Xu Z. Liu H. Xiang Q. Xie |
| Affiliation: | 1. School of Life Sciences, Jilin University, Changchun, China;2. School of Life Sciences, Jilin Agricultural University, Changchun, China;3. Key Laboratory for Molecular Enzymology and Engineering of Ministry of Education, School of Life Sciences, Jilin University, Changchun, China;4. National Engineering Laboratory for AIDS Vaccine, School of Life Sciences, Jilin University, Changchun, China |
| Abstract: | |
| Keywords: | Douchi food safety free amino acids PCR‐DGGE soybean isoflavones statistical analysis |