Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce

Myeolchi-aekjeot (MA) in Korea is produced outdoors without temperature controls, which is a major obstacle to produce commercial MA products with uniform quality. To investigate the effects of temperature on MA fermentation, pH, bacterial abundance and community, and metabolites were monitored duri...

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Detalhes bibliográficos
Publicado no:PLoS One
Main Authors: Jung, Ji Young, Lee, Hyo Jung, Chun, Byung Hee, Jeon, Che Ok
Formato: Artigo
Idioma:Inglês
Publicado em: Public Library of Science 2016
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4792383/
https://ncbi.nlm.nih.gov/pubmed/26977596
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0151351
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