Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity-Reference-Cited by-同舟云学术

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Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity

Published:2016-12-14 Issue:5 Volume:101 Page:2093-2106
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:en
Short-container-title:Appl Microbiol Biotechnol

Author:

Bal Jyotiranjan,Yun Suk-Hyun,Yeo Soo-Hwan,Kim Jung-Mi,Kim Beom-Tae,Kim Dae-Hyuk

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00253-016-8042-2.pdf

Reference54 articles.

1. Abarenkov K, Nilsson RH, Larsson KH, Alexander IJ, Eberhardt U, Erland S, Høiland K, Kjøller R, Larsson E, Pennanen T, Sen R, Taylor AFS, Tedersoo L, Ursing BM, Vrålstad T, Liimatainen K, Peintner U, Kõljalg U (2010) The UNITE database for molecular identification of fungi—recent updates and future perspectives. New Phytol 186:281–285. doi: 10.1111/j.1469–8137.2009.03160.x

2. Bal J, Yun SH, Song HY, Yeo SH, Kim JH, Kim JM, Kim DH (2014) Mycoflora dynamics analysis of Korean traditional wheat-based nuruk. J Microbiol 52:1025–1029. doi: 10.1007/s12275-014-4620-0

3. Bal J, Yun SH, Choi MS, Yeo SH, Kim JM, Kim DH (2015) Pyrosequencing reveals bacterial diversity in Korean traditional wheat-based nuruk. J Microbiol 53:812–819. doi: 10.1007/s12275-015-5516-3

4. Bal J, Yun SH, Chun J, Kim BT, Kim DH (2016a) Taxonomic characterization, evaluation of toxigenicity, and saccharification capability of Aspergillus section Flavi isolates from Korean traditional wheat-based fermentation starter nuruk. Mycobiology 44:155–161. doi: 10.5941/MYCO.2016.44.3.155

5. Bal J, Yun SH, Yeo SH, Kim JM, Kim DH (2016b) Metagenomic analysis of fungal diversity in Korean traditional wheat-based fermentation starter nuruk. Food Microbiol 60:73–83. doi: 10.1016/j.fm.2016.07.002

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