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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

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