Diversity analysis of bacteria in the latter ripening of Pixian soybean paste fermentation based on 16S rDNA analysis
Zou Yan-Ling1,2, Xiang Wen-Liang1,2, Rao Yu1, Xing Ya-Ge1, Zhang Liang1 and Li Ming-Yuan1*
1Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu 610039, Sichuan, China.
2Institute of Traditional Brewing Biotechnology, Xihua University, Chengdu 610039, Sichuan, China.
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