Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea

The fermentation of traditional vinegar is a spontaneous and complex process that involves interactions among various microorganisms. Here, we used a microbiome approach to determine the effects of networks, such as fermentation temperature, location, physicochemical and sensory characteristics, and...

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Detalles Bibliográficos
Autores principales: Kong, Haram, Kim, Sun-Hee, Jeong, Woo-Soo, Kim, So-Young, Yeo, Soo-Hwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689881/
https://www.ncbi.nlm.nih.gov/pubmed/36429165
http://dx.doi.org/10.3390/foods11223573

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689881/
https://www.ncbi.nlm.nih.gov/pubmed/36429165
http://dx.doi.org/10.3390/foods11223573

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