Correlation analysis between microbial communities and physicochemical indicators during low-salt solid-state fermentation of soy sauce in Deyang

doi:10.11882/j.issn.0254-5071.2025.04.009

FANG Yang, WEI Chunhui, HUANG Zhiguo, YI Bin, YU Xuechun, JIANG Zhongmi, JIANG Zhonglu, LEI Yong, AO Zonghua

China Brewing ›› 2025, Vol. 44 ›› Issue (4) : 56-64.

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China Brewing ›› 2025, Vol. 44 ›› Issue (4) : 56-64. DOI: 10.11882/j.issn.0254-5071.2025.04.009

Correlation analysis between microbial communities and physicochemical indicators during low-salt solid-state fermentation of soy sauce in Deyang

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(4): 56-64 https://doi.org/10.11882/j.issn.0254-5071.2025.04.009

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Received	Revised	Published
2024-12-24	2025-02-13	2025-04-25
Issue Date
2025-05-14

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