Active Bacterial Community Diversity in Traditional Fermented Soybean in Yunnan Using Mixed Culture and Barcoded Pyrosequencing
LI Xiao-ran, GONG Fu-ming, LI Jie, LUO Yi-yong, LIU Chen-jian
1. Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China;
2. Basic Department, Dehong Vocational College, Mangshi 678400, China
LI Xiao-ran, GONG Fu-ming, LI Jie, LUO Yi-yong, LIU Chen-jian. Active Bacterial Community Diversity in Traditional Fermented Soybean in Yunnan Using Mixed Culture and Barcoded Pyrosequencing[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201407019.