Microbial Composition of the Korean Traditional Food "kochujang" Analyzed by a Massive Sequencing Technique

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Nam, Young Do ^a   Park, So Lim ^a   Lim, Seong Il ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

16S rRNA; 454 pyrosequencing; Kochujang; Microbial community

Indexed keywords

BACTERIAL DNA; RNA 16S;

ARTICLE; BACILLACEAE; BACILLUS SUBTILIS; CHEMISTRY; COMPARATIVE STUDY; DIET; DNA BARCODING; ETHNOLOGY; FERMENTATION; FOOD PRESERVATION; FUNCTIONAL FOOD; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PHYLOGENY; SOUTH KOREA; SOYBEAN;

BACILLACEAE; BACILLUS SUBTILIS; DIET; DNA BARCODING, TAXONOMIC; DNA, BACTERIAL; FERMENTATION; FOOD, PRESERVED; FUNCTIONAL FOOD; MICROBIAL VIABILITY; PHYLOGENY; REPUBLIC OF KOREA; RNA, RIBOSOMAL, 16S; SOY FOODS;

EID: 84860008668     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02656.x     Document Type: Article

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