Bacterial Communities of White Sour Soup and Red Sour Soup
Key Points
This analysis aims to investigate the bacterial communities present in white and red sour soup.
Collection of samples from Shihua Village, Bibo Town, Kaili City, Guizhou Province.
Identification and characterization of bacterial communities using microbiological techniques.
Distinct bacterial communities were identified in white sour soup compared to red sour soup.
Differences in microbial diversity suggest variation in fermentation processes between the two types.
Abstract
Both the white sour soup and red sour soup were collected in Shihua Village, Bibo Town, Kaili City, Qiandongnan Miao and Dong Autonomous Prefecture, Guizhou Province, China.