Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry

Gajami-sikhae is a traditional Korean fermented fish food made by naturally fermenting flatfish (Glyptocephalus stelleri) with other ingredients. This study was the first to investigate the diversity and dynamics of lactic acid bacteria in gajami-sikhae fermented at different temperatures using matr...

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Detalles Bibliográficos
Autores principales: Kim, Eiseul, Won, Ji-Eun, Yang, Seung-Min, Kim, Hyun-Jae, Kim, Hae-Yeong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997922/
https://www.ncbi.nlm.nih.gov/pubmed/35406996
http://dx.doi.org/10.3390/foods11070909

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997922/
https://www.ncbi.nlm.nih.gov/pubmed/35406996
http://dx.doi.org/10.3390/foods11070909

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