Bacterial community profiling during the manufacturing process of traditional soybean paste by pyrosequencing method

Korean Journal of Microbiology

Volumn 47, Issue 3, 2011, Pages 275-280

  Kim, Yong Sang ^a   Jeong, Do Yeon ^b   Hwang, Young Tae ^c   Uhm, Tai Boong ^a  

^a Chonbuk National University   (South Korea)

^b Sunchang Research Center for Fermentation Microbes   (South Korea)

^c Woorichon   (South Korea)

Author keywords

Bacillus; Bacteria; Microbial community; Pyrosequencing; Soybean paste

Indexed keywords

ACTINOBACTERIA; BACILLUS (BACTERIUM); BACILLUS AMYLOLIQUEFACIENS; BACILLUS ATROPHAEUS; BACILLUS MOJAVENSIS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); BACTEROIDETES; CLOSTRIDIUM; ENTEROCOCCUS; FIRMICUTES; GLYCINE MAX; PROTEOBACTERIA;

EID: 80055102482     PISSN: 04402413     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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