Fei, Yongtao <br/><br/>
High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant.  [electronic resource] 

 -  Food microbiology  Dec 2018 
 - 69-77 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1095-9998 
<br/><br/><label>Standard No.: </label>10.1016/j.fm.2018.04.004  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bacteria--classification<br/>Bacteriological Techniques<br/>China<br/>Colony Count, Microbial<br/>Fermentation<br/>Fermented Foods--microbiology<br/>Galactosidases--metabolism<br/>High-Throughput Nucleotide Sequencing--methods<br/>Isoflavones--metabolism<br/>Lactobacillus--isolation & purification<br/>Soy Foods--microbiology<br/>Whey Proteins--analysis