Correlation between monosaccharide, oligosaccharide, and microbial community profile changes in traditional soybean brick (meju) fermentation

Author:

Lee HyunJi,Jo EunhyeORCID,Song JaeHui,Min JugyeongORCID,Song Younshil,Lee HeeseobORCID,Choe YoungshikORCID,Cha Jaeho,Lee HyeyoungORCID

Funder

Korea Brain Research Institute

National Research Foundation of Korea

Korea Ministry of SMEs and Startups

Publisher

Elsevier BV

Reference44 articles.

1. Characterization, antioxidant and immunomodulatory potential on exopolysaccharide produced by wild type and mutant weissella confusa strains;Adebayo-Tayo;Biotechnology Reports,2018

2. A nonenzymatic method for cleaving polysaccharides to yield oligosaccharides for structural analysis;Amicucci;Nature Communications,2020

3. Andrews, S. (2017). FastQC: a quality control tool for high throughput sequence data. Retrieved from http://www.bioinformatics.babraham.ac.uk/projects/fastqc/. Accessed August 8, 2023.

4. New perspectives for lactobacilli exopolysaccharides;Badel;Biotechnology Advances,2011

5. Mycoflora and enzymatic characterization of fungal isolates in commercial meju, starter for a korean traditional fermented soybean product;Baek;Mycobiology,2014

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