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Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation: a flatfish-fermented seafood
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Jung, Jaejoon | - |
| dc.contributor.author | Lee, Se Hee | - |
| dc.contributor.author | Jin, Hyun Mi | - |
| dc.contributor.author | Jeon, Che Ok | - |
| dc.contributor.author | Park, Woojun | - |
| dc.date.accessioned | 2021-09-05T09:11:33Z | - |
| dc.date.available | 2021-09-05T09:11:33Z | - |
| dc.date.created | 2021-06-15 | - |
| dc.date.issued | 2014-05 | - |
| dc.identifier.issn | 0916-8451 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/98642 | - |
| dc.description.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. | - |
| dc.language | English | - |
| dc.language.iso | en | - |
| dc.publisher | TAYLOR & FRANCIS LTD | - |
| dc.subject | MICROBIAL SUCCESSION | - |
| dc.subject | KIMCHI | - |
| dc.subject | STARTER | - |
| dc.subject | QUALITY | - |
| dc.title | Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation: a flatfish-fermented seafood | - |
| dc.type | Article | - |
| dc.contributor.affiliatedAuthor | Jung, Jaejoon | - |
| dc.contributor.affiliatedAuthor | Park, Woojun | - |
| dc.identifier.doi | 10.1080/09168451.2014.895659 | - |
| dc.identifier.scopusid | 2-s2.0-84922453247 | - |
| dc.identifier.wosid | 000339070600027 | - |
| dc.identifier.bibliographicCitation | BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, v.78, no.5, pp.908 - 910 | - |
| dc.relation.isPartOf | BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | - |
| dc.citation.title | BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | - |
| dc.citation.volume | 78 | - |
| dc.citation.number | 5 | - |
| dc.citation.startPage | 908 | - |
| dc.citation.endPage | 910 | - |
| dc.type.rims | ART | - |
| dc.type.docType | Article | - |
| dc.description.journalClass | 1 | - |
| dc.description.journalRegisteredClass | scie | - |
| dc.description.journalRegisteredClass | scopus | - |
| dc.relation.journalResearchArea | Biochemistry & Molecular Biology | - |
| dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
| dc.relation.journalResearchArea | Chemistry | - |
| dc.relation.journalResearchArea | Food Science & Technology | - |
| dc.relation.journalWebOfScienceCategory | Biochemistry & Molecular Biology | - |
| dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
| dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
| dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
| dc.subject.keywordPlus | MICROBIAL SUCCESSION | - |
| dc.subject.keywordPlus | KIMCHI | - |
| dc.subject.keywordPlus | STARTER | - |
| dc.subject.keywordPlus | QUALITY | - |
| dc.subject.keywordAuthor | jeotgal | - |
| dc.subject.keywordAuthor | pyrosequencing | - |
| dc.subject.keywordAuthor | Lactobacillus | - |
| dc.subject.keywordAuthor | nuclear magnetic resonance | - |
| dc.subject.keywordAuthor | quantitative real-time PCR | - |
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