Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics

Fermentative features of doenjang-meju, a traditional Korean soybean brick, were investigated over 45 days via genome-centered metatranscriptomics. The pH value rapidly decreased within 10 days and successively increased after 20 days, along with an initial bacterial growth, including lactic acid ba...

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Autors principals:	Dong Min Han, Ju Hye Baek, Dae Gyu Choi, Che Ok Jeon
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2024-10-01
Col·lecció:	Food Chemistry: X
Matèries:	Doenjang-meju Fermented soybean Metabolic features Metagenome Metatranscriptome Aspergillus
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2590157524005467
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