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Ziying Ma

China National Research Institute of Food and Fermentation Industries

China

  • China National Research Institute of Food and Fermentation Industries

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Exploration of the Microbial Diversity and Functional Characteristics of Traditional Sourdough in Inner Mongolia

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Exploration of the Microbial Diversity and Functional Characteristics of Traditional Sourdough in Inner Mongolia

Number of pages: 30 Posted: 13 May 2024
Feirong Bai, Ziying Ma, Yafang Sun, Jingjing Zhang, Ruina Liu, Yuanyuan Ge, Tianfen Guo, Tianci Zhang, Chengshan Cai, Lina Liu, Qin Xianwu and Su Yao
China Agricultural University, China National Research Institute of Food and Fermentation Industries, Angel Yeast Co.Ltd., China National Research Institute of Food and Fermentation Industries, China National Research Institute of Food and Fermentation Industries, China National Research Institute of Food and Fermentation Industries, Angel Yeast Co.Ltd., China National Research Institute of Food and Fermentation Industries, China National Research Institute of Food and Fermentation Industries, China National Research Institute of Food and Fermentation Industries, Angel Yeast Co.Ltd. and China National Research Institute of Food and Fermentation Industries
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Abstract:

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Traditional sourdough, microbial diversity, Species annotation, Functional analysis, Continuous fermentation, Natural fermentation