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....

Descrizione completa

Salvato in:
Dettagli Bibliografici
Autori principali: Jung, Ji Young, Lee, Se Hee, Kim, Jeong Myeong, Park, Moon Su, Bae, Jin-Woo, Hahn, Yoonsoo, Madsen, Eugene L., Jeon, Che Ok
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology (ASM) 2011
Soggetti:
Food Microbiology
Accesso online: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
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi