High-throughput sequencing-based study on bacterial community structure and functional prediction of fermented bean curd from different regions in China - Scientific Reports Scientific Reports - High-throughput sequencing-based study on bacterial community structure and functional prediction of fermented bean curd from different regions in China

Functional prediction of #fermented #bean curd ...

| #fermentaion | #sequencing | #beancurd | #China | #microbes | #bacteria | Via @nature.com

Two 1 Liter bottles containing light rye kvass. Total volume is about 1.9L. These will need to age in the refrigerator for 3 days.

Kvass update. The fermenting phase is done. Now it has to age for a few days in the refrigerator. #kvass #fermentaion

Country fired tempeh sandwich on homemade buttermilk biscuit, roasted garlic mayo, and fresh Napa cabbage slaw
🍽️🍜 #fermentaion #foodsky