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An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation

BiologyMicrobial DiversityMicrobial SystematicsSoy Sauce FermentationFood MicrobiologyMicrobial EcologyHigh-throughput Sequencing ApproachMicrobiologyMicrobiomePublic HealthMedicineAmino Acid Nitrogen