Uncovering differences in the composition and function of phage communities and phage-bacterium interactions in raw soy sauce
Guiliang Tan,
Shaohan Qi,
Yi Wang
et al.
Abstract:IntroductionAlthough the composition and succession of microbial communities in soy sauce fermentation have been well-characterized, the understanding of phage communities in soy sauce remains limited.MethodsThis study determined the diversity, taxonomic composition, and predicted function of phage communities and the phage-host interactions in two types of raw soy sauce (Cantonese-type fermentation, NJ; Japanese-type fermentation, PJ) using shotgun metagenomics.Results and discussionThese two raw soy sauces s… Show more
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