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Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput

Afusat Yinka Aregbe1, Taihua Mu1, Hongnan Sun1

  • 1Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.

Food Chemistry
|April 20, 2019
PubMed

Keywords:
Ethanol (PubChem CID:702)Fermented potatoHigh-throughput sequencingHydrochloric acid (PubChem CID:313)MicroorganismsNitric acid (PubChem CID:944)Petroleum ether (PubChem CID:8900)Physicochemical compositionPotassium sulfate (PubChem CID:24507)Sodium hydroxide (PubChem CID:14798)Sulfuric acid (PubChem CID:1118)

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