BioChem - DOS

Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation: a flatfish-fermented seafood

Bioscience, biotechnology, and biochemistry

Jung, Jaejoon; Lee, Se Hee; Jin, Hyun Mi; Jeon, Che Ok; Park, Woojun

<P><B>Abstract</B><P>Bacterial community and metabolites were analyzed in a flatfish jeotgal, a Korean fermented seafood. Inverse relationship of pH and 16S rRNA gene copy number was identified during fermentation. Lactobacillus was the predominant bacterial genus. Increase of Firmicutes was a common characteristic shared by other fermented seafood. Fructose, glucose, and maltose were the major metabolites.</P></P>

2014

Informa UK (TaylorFrancis)

0916-8451

1347-6947

78

5

pp.908-910

10.1080/09168451.2014.895659

http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=05787966&target=NART&cn=NART70590911