Analysis of microflora in gochujang, Korean traditional fermented food

Food Science and Biotechnology

Volumn 20, Issue 5, 2011, Pages 1435-1440

  Jang, Seo Jung ^b   Kim, Yu Jin ^b   Park, Jung Min ^b   Park, Young Seo ^a  

^a Gachon University College of Medicine   (South Korea)

^b Korea Culture Center of Microorganisms   (South Korea)

Author keywords

Bacillus velezensis; gochujang; hot pepper paste; traditional Korean fermented food

Indexed keywords

DNA SEQUENCE ANALYSIS; FERMENTED FOODS; GOCHUJANG; HALOPHILIC BACTERIA; HOT PEPPER PASTE; LACTIC ACID BACTERIA; MICROBIAL COMMUNITIES; MICROFLORA; VIABLE CELLS;

BACILLI; BACTERIOLOGY; LACTIC ACID; MICROORGANISMS;

YEAST;

BACILLUS (BACTERIUM); BACILLUS VELEZENSIS; BACTERIA (MICROORGANISMS); CAPSICUM FRUTESCENS; FUNGI; OCEANOBACILLUS;

EID: 84863229990     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0197-0     Document Type: Article

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