Uncovering differences in the composition and function of phage communities and phage-bacterium interactions in raw soy sauce

• Guiliang Tan,
• Shaohan Qi,
• Yi Wang,
• Xueyan Li,
• Xiangli Li,
• Mei Li,
• Lin Li,
• Lichao Zhao,
• Min Hu

Affiliations

Guiliang Tan

School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, China

Shaohan Qi

College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China

Yi Wang

School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, China

Xueyan Li

School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, China

Xiangli Li

School of Health Industry, Zhongshan Torch Polytechnic, Zhongshan, China

Mei Li

School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, China

Lin Li

School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, China

Lichao Zhao

College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China

Min Hu

School of Environmental Science and Engineering, Changzhou University, Changzhou, China