Metagenomic and metaproteomic analyses of microbial amino acid metabolism during Cantonese soy sauce fermentation

ABSTRACT: metagenomic and metaproteomic analyses were used to identify the changes in the dominant flora and related enzymes in amino acid synthesis and metabolism during Cantonese soy sauce fermentation.

ORGANISM(S): Aspergillus Oryzae Enterobacter Hormaechei Weissella Paramesenteroides Weissella Confusa Tetragenococcus Halophilus

SUBMITTER: Yong Cao  

PROVIDER: PXD046225 | iProX | Thu Oct 19 00:00:00 BST 2023

REPOSITORIES: iProX