Microbial Diversity Analysis of Fermented Mung Beans (Lu-Doh-Huang) by Using Pyrosequencing and Culture Methods

• Shiou-Huei Chao,

  Affiliation Institute of Biochemistry and Molecular Biology, National Yang-Ming University, Taipei, Taiwan

  ⨯
• Hui-Yu Huang,

  Affiliation Department of Food Science, Nutrition and Nutraceutical Biotechnology, Shih Chien University, Taipei, Taiwan

  ⨯
• Chuan-Hsiung Chang,

  Affiliations Center for Systems and Synthetic Biology, National Yang-Ming University, Taipei, Taiwan, Institute of Biomedical Informatics, National Yang-Ming University, Taipei, Taiwan

  ⨯
• Chih-Hsien Yang,

  Affiliations Center for Systems and Synthetic Biology, National Yang-Ming University, Taipei, Taiwan, Institute of Biomedical Informatics, National Yang-Ming University, Taipei, Taiwan

  ⨯
• Wei-Shen Cheng,

  Affiliation Institute of Biomedical Informatics, National Yang-Ming University, Taipei, Taiwan

  ⨯
• Ya-Huei Kang,

  Affiliation Institute of Biochemistry and Molecular Biology, National Yang-Ming University, Taipei, Taiwan

  ⨯
• Koichi Watanabe,

  Affiliation Yakult Central Institute for Microbiological Research, Tokyo, Japan

  ⨯
• Ying-Chieh Tsai

  * E-mail: tsaiyc@ym.edu.tw

  Affiliation Institute of Biochemistry and Molecular Biology, National Yang-Ming University, Taipei, Taiwan

  ⨯