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...

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Detalles Bibliográficos
Autores principales: Jung, Woo Yong, Jung, Ji Young, Lee, Hyo Jung, Jeon, Che Ok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4885865/
https://www.ncbi.nlm.nih.gov/pubmed/27303399
http://dx.doi.org/10.3389/fmicb.2016.00827

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4885865/
https://www.ncbi.nlm.nih.gov/pubmed/27303399
http://dx.doi.org/10.3389/fmicb.2016.00827

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