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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Detalhes bibliográficos
Main Authors: Jung, Ji Young, Lee, Se Hee, Kim, Jeong Myeong, Park, Moon Su, Bae, Jin-Woo, Hahn, Yoonsoo, Madsen, Eugene L., Jeon, Che Ok
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology (ASM) 2011
Assuntos:
Food Microbiology
Acesso em linha: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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