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Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

Microbial DiversityFood FermentationBiochemistryNortheast ChinaMicrobial EcologyFood MicrobiologyDifferent Fermentation StagesMicrobiologyMetatranscriptomicsMicrobiomePublic HealthMedicineMetatranscriptome-based Investigation