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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Front Microbiol
Egile Nagusiak: Jung, Woo Yong, Jung, Ji Young, Lee, Hyo Jung, Jeon, Che Ok
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Frontiers Media S.A. 2016
Gaiak:
Microbiology
Sarrera elektronikoa: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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