Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood

Author:

Jung Ji Young,Lee Se Hee,Lee Hyo Jung,Jeon Che Ok

Funder

Technology Development Program for Agriculture and Forestry (TDPAF) of the Ministry for Agriculture, Forestry and Fisheries, Republic of Korea

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference60 articles.

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4. Haloanaerobium lacusroseus sp. nov., an extremely halophilic fermentative bacterium from the sediments of a hypersaline lake;Cayol;International Journal of Systematic Bacteriology,1995

5. Studies on the processing of low salt fermented sea foods;Cha;Bulletin of the Korean Fisheries Society,1985

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