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Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process

As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the characteristics of vinegar made from bokbunja, a loca...

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Detalles Bibliográficos
Autores principales: Seo, Hoonhee, Lee, Saebim, Park, Hyuna, Jo, Sujin, Kim, Sukyung, Rahim, Md Abdur, Ul-Haq, Asad, Barman, Indrajeet, Lee, Youngkyoung, Seo, Ayoung, Kim, Mijung, Jung, Il-yun, Song, Ho-Yeon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601284/
https://www.ncbi.nlm.nih.gov/pubmed/37431054
http://dx.doi.org/10.3390/foods11203308