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Bio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation

Food FermentationIn Vitro FermentationBio-augmented EffectBiotechnologyFood BioprocessingMicrobiologyBacillus AmyloliquefaciensMicrobiomeMicrobial CommunityFood PreservativesHealth Sciences