Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics

The taste and quality of soy sauce, a fermented liquid condiment popular worldwide, is greatly influenced by microbial metabolism during fermentation. To investigate the fermentative features of ganjang (a Korean traditional soy sauce), ganjang batches using meju (fermented soybean) bricks and solar...

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Detalles Bibliográficos
Autores principales: Chun, Byung Hee, Han, Dong Min, Kim, Hyung Min, Park, Dongbin, Jeong, Da Min, Kang, Hyun Ah, Jeon, Che Ok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8407349/
https://www.ncbi.nlm.nih.gov/pubmed/34342543
http://dx.doi.org/10.1128/mSystems.00441-21

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8407349/
https://www.ncbi.nlm.nih.gov/pubmed/34342543
http://dx.doi.org/10.1128/mSystems.00441-21

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