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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Detalles Bibliográficos
Autores principales: Jung, Ji Young, Lee, Hyo Jung, Chun, Byung Hee, Jeon, Che Ok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4792383/
https://www.ncbi.nlm.nih.gov/pubmed/26977596
http://dx.doi.org/10.1371/journal.pone.0151351

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4792383/
https://www.ncbi.nlm.nih.gov/pubmed/26977596
http://dx.doi.org/10.1371/journal.pone.0151351

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