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...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:
Λεπτομέρειες βιβλιογραφικής εγγραφής
Τόπος έκδοσης:Front Microbiol
Κύριοι συγγραφείς: Jung, Woo Yong, Jung, Ji Young, Lee, Hyo Jung, Jeon, Che Ok
Μορφή: Artigo
Γλώσσα:Inglês
Έκδοση: Frontiers Media S.A. 2016
Θέματα:
Microbiology
Διαθέσιμο Online: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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