Research data
Published: 1 June 2023| Version 1 | DOI: 10.17632/8ykd9zygsm.1
Contributor:
Jiaxin LiuDescription
The Word document numbered 1 is the relative abundance of Bacillus community during different seasons; The Excel document numbered 2 is the KEGG and COG analysis data of Bacillus community; The Excel document numbered 3 is the temporal changes of physicochemical parameters in four seasons in Zhenjiang aromatic vinegar; The Excel document numbered 4 is the correlation table between Bacillus community and environmental factors; The Excel document numbered 5 is the content of the volatile flavor components in Zhenjiang aromatic vinegar; The Excel document numbered 6 is the correlation table between Bacillus community and volatile flavor components.
Files
Institutions
Jiangsu University of Science and Technology
Categories
Microbial Metabolite, Food Fermentation, Microbial Ecology of Vinegar Fermentations