Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation-Reference-Cited by-同舟云学术

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Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation

Published:2015-06 Issue: Volume:203 Page:15-22
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Lee Se Hee,Jung Ji Young,Jeon Che Ok

Funder

Technology Development Program for Agriculture and Forestry

Cooperative Research Program for Agriculture Science & Technology Development

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference37 articles.

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2. Complete genome sequence of the haloalkaliphilic, hydrogen-producing bacterium Halanaerobium hydrogeniformans;Brown;J. Bacteriol.,2011

3. Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan;Chen;Lett. Appl. Microbiol.,2006

4. Microbial and chemical properties of Cambodian traditional fermented fish products;Chuon;J. Sci. Food Agric.,2014

5. Ribosomal Database Project: data and tools for high throughput rRNA analysis;Cole;Nucleic Acids Res.,2014

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