Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

Kimchi, a traditional food in the Korean culture, is made from vegetables by fermentation. In this study, metagenomic approaches were used to monitor changes in bacterial populations, metabolic potential, and overall genetic features of the microbial community during the 29-day fermentation process....

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Hlavní autoři: Jung, Ji Young, Lee, Se Hee, Kim, Jeong Myeong, Park, Moon Su, Bae, Jin-Woo, Hahn, Yoonsoo, Madsen, Eugene L., Jeon, Che Ok
Médium: Artigo
Jazyk:Inglês
Vydáno: American Society for Microbiology (ASM) 2011
Témata:
Food Microbiology
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC3067442/
https://ncbi.nlm.nih.gov/pubmed/21317261
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02157-10
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