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Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation: a flatfish-fermented seafood
- Authors
- Jung, Jaejoon; Lee, Se Hee; Jin, Hyun Mi; Jeon, Che Ok; Park, Woojun
- Issue Date
- 5월-2014
- Publisher
- TAYLOR & FRANCIS LTD
- Keywords
- jeotgal; pyrosequencing; Lactobacillus; nuclear magnetic resonance; quantitative real-time PCR
- Citation
- BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, v.78, no.5, pp.908 - 910
- Indexed
- SCIE
SCOPUS
- Journal Title
- BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
- Volume
- 78
- Number
- 5
- Start Page
- 908
- End Page
- 910
- ISSN
- 0916-8451
- Abstract
- 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.
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