Exploring bacterial microbiome of high-moisture plant-based meat substituted soybean flour by mung bean protein and duckweed powder
Next-generation sequencing (NGS) 16S rRNA gene sequencing can detect all the bacteria in the ingredients and the final PBM products for quality assurance. Thus, the study aims to investigate bacterial microbiomes of all raw ingredients and three PBM formulas, substituting SF with MB and DW during a storage period of 28 days.