Publication | Closed Access

Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste

BiologyDoubanjiang-meju FermentationMicrobial DiversityFood FermentationBacterial Community SuccessionVicia Faba L.Food MicrobiologyMicrobial EcologyMicrobial MetabolismMicrobiologyMicrobiomePublic HealthMedicine