Microbial Community Succession and Nutrient Changes During the Fermentation Process of Sweet Fermented Oats by Pediococcus pentosaceus
In this study, sweet fermented oats were fermented and made by Pediococcus pentosaceus. The strain was previously isolated in the lab. Illumina sequencing was employed to analyze the succession of microbial communities and changes throughout the fermentation process. The results indicated that at th...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2025-07-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250416 |
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