- Article
Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder
- Jutamat Klinsoda,
- Theera Thurakit,
- Kullanart Tongkhao,
- Khemmapas Treesuwan,
- Kanokwan Yodin and
- Hataichanok Kantrong
(1) Background: This study aimed to investigate the bacterial microbiomes in the ingredients and final PBM products during a storage period of 28 days at 2–4 °C for food safety and quality. (2) Methods: DNA from raw ingredients (i.e., defat...

