Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing

Food Control

Volumn 28, Issue 1, 2012, Pages 135-142

  Nam, Young Do ^a   Yi, Sung Hun ^a   Lim, Seong Il ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Bacterial community; Cheonggukjang; DGGE; Korean fermented food; Pyrosequencing

Indexed keywords

BACILLUS (BACTERIUM); BACILLUS AMYLOLIQUEFACIENS; BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; BACILLUS THERMOAMYLOVORANS; BACTERIA (MICROORGANISMS); FIRMICUTES; GLYCINE MAX; PROTEOBACTERIA;

EID: 84861475396     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.04.028     Document Type: Article

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