Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste

Doenjang samples were prepared in triplicate and their microbial abundance, bacterial communities, and metabolites throughout fermentation were analyzed to investigate the functional properties of microorganisms in doenjang. Viable bacterial cells were approximately three orders of magnitude higher...

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Bibliographic Details
Published in:Front Microbiol
Main Authors: Jung, Woo Yong, Jung, Ji Young, Lee, Hyo Jung, Jeon, Che Ok
Format: Artigo
Language:Inglês
Published: Frontiers Media S.A. 2016
Subjects:
Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4885865/
https://ncbi.nlm.nih.gov/pubmed/27303399
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2016.00827
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