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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...
| Autores principales: | , , , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| 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 |