Xie, M., et al. Meta‐omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product, Journal of the Science of Food and Agriculture. Volume 99, Number 14, 6522-6534
Dajiang is fermented based on the metabolism of microbial communities in bean sauce mash, a traditional fermented soybean product in China. The current study first investigated the metaproteome of bean sauce mash. This was followed by an analysis of its biological functions and its microbial community to reveal information about strains and about the expressed proteins to better understand the roles of the microbiota in bean sauce mash.