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BioMed Research International
Volume 2017, Article ID 6271358, 9 pages
https://doi.org/10.1155/2017/6271358
Research Article

Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region

1The Key Laboratory of Plant Physiology and Development in Guizhou Province, Guizhou Normal University, Guiyang, Guizhou Province 550001, China
2College of Bioscience, Guizhou Normal University, Guiyang, Guizhou Province 550001, China

Correspondence should be addressed to Yin Yi; nc.ude.unzg@rdpplkzg

Received 18 August 2016; Accepted 15 January 2017; Published 28 February 2017

Academic Editor: Xinyu Zhang

Copyright © 2017 Jing Tang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Jing Tang, Xiaoxin Tang, Ming Tang, Ximin Zhang, Xiaorong Xu, and Yin Yi, “Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region,” BioMed Research International, vol. 2017, Article ID 6271358, 9 pages, 2017. https://doi.org/10.1155/2017/6271358.