Table 1 Information about the samples tested in this study.

From: High-throughput sequencing-based study on bacterial community structure and functional prediction of fermented bean curd from different regions in China

Serial

number

Sample

name

Place

of origin

Sodium

(mg/100 g)

Amino nitrogen

content, (g/kg)

Water-soluble

proteins

(g/100 g)

Type

Processing

method

1

GZR1

Zunyi City,

Guizhou

3340

15.07

17.22

Dry fermented

bean curd

Traditional natural

fermentation

2

CQR2

Xiushan County,

Chongqing

3487

13.67

14.24

Dry fermented

bean curd

Traditional natural

fermentation

3

SCR3

Chengdu City,

Sichuan

2950

17.44

19.72

Dry fermented

bean curd

Traditional natural

fermentation

4

HNR4

Xinhua County,

Hunan

3200

14.27

15.33

Dry fermented

bean curd

Traditional natural

fermentation

5

JXR5

Ji’an City,

Jiangxi

3800

11.87

13.12

Oil fermented

bean curd

Artificial inoculation

fermentation

6

YNR6

Mouding County,

Yunnan

2663

8.94

10.01

Oil fermented

bean curd

Artificial inoculation

fermentation

7

GXR7

Guilin City,

Guangxi

3000

9.59

10.42

Oil fermented

bean curd

Artificial inoculation

fermentation

8

KMR8

Shilin County,

Kunming City

2644

9.98

11.43

Oil fermented

bean curd

Artificial inoculation

fermentation

  1. Note: For the convenience of understanding, the sample numbers are represented by the initials of the pinyin of the provinces and cities where the samples are located. For example, GZ represents Guizhou, CQ represents Chongqing, SC represents Sichuan, etc., and other samples are arranged in this way.
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