Microbial community analysis of Korean soybean pastes by next-generation sequencing

International Journal of Food Microbiology

Volumn 155, Issue 1-2, 2012, Pages 36-42

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

^a Korea Food Research Institute   (South Korea)

Author keywords

16S rRNA; 454 pyrosequencing; Doenjang; Korean fermented soybean food; Microbial community

Indexed keywords

RIBOSOME RNA;

ACTINOBACTERIA; ARTICLE; BACILLUS; BACILLUS AMYLOLIQUEFACIENS; BACILLUS LICHENIFORMIS; BACILLUS SONORENSIS; BACILLUS SUBTILIS; BACTERIUM DETECTION; BACTEROIDES; BROCHOTHRIX; ENTEROCOCCACEAE; ENTEROCOCCUS CASSELIFLAVUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; INOCULATION; LACTIC ACID BACTERIUM; LACTOBACILLUS HALOPHILUS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; MOLECULAR BIOLOGY; NONHUMAN; PEDIOCOCCUS ACIDILACTICI; PROTEOBACTERIA; PSEUDOMONAS; PYROSEQUENCING; QUALITY CONTROL; SOYBEAN; SOYBEAN PASTE; STANDARDIZATION; STAPHYLOCOCCACEAE; STAPHYLOCOCCUS; STAPHYLOCOCCUS GALLINARUM; STAPHYLOCOCCUS LENTUS; STAPHYLOCOCCUS NEPALENSIS; STAPHYLOCOCCUS SAPROPHYTICUS; STAPHYLOCOCCUS SCIURI; TETRAGENOCOCCUS; TETRAGENOCOCCUS HALOPHILUS; WEISSELLA; WEISSELLA HELLENICA; WEISSELLA SALIPISCIS;

BACTERIA; BIODIVERSITY; FOOD MICROBIOLOGY; KOREA; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SOY FOODS;

BACILLUS (BACTERIUM); BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX; STAPHYLOCOCCUS; TETRAGENOCOCCUS;

EID: 84862777566     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.01.013     Document Type: Article

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