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Microbial Successions and Metabolite Changes during Fermentation of Salted Shrimp (Saeu-Jeot) with Different Salt Concentrations

To investigate the effects of salt concentration on saeu-jeot (salted shrimp) fermentation, four sets of saeu-jeot samples with 20%, 24%, 28%, and 32% salt concentrations were prepared, and the pH, bacterial and archaeal abundances, bacterial communities, and metabolites were monitored during the en...

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Detalles Bibliográficos
Autores principales: Lee, Se Hee, Jung, Ji Young, Jeon, Che Ok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3938600/
https://www.ncbi.nlm.nih.gov/pubmed/24587230
http://dx.doi.org/10.1371/journal.pone.0090115