Mass spectrometry-based metabolite profiling and bacterial diversity characterization of Korean traditional meju during fermentation

Journal of Microbiology and Biotechnology

Volumn 22, Issue 11, 2012, Pages 1523-1531

  Lee, Su Yun ^a   Kim, Hyang Yeon ^a   Lee, Sarah ^a   Lee, Jung Min ^b   Muthaiya, Maria John ^a   Kim, Beom Seok ^b   Oh, Ji Young ^c   Song, Chi Kwang ^c   Jeon, Eun Jung ^c   Ryu, Hyung Seok ^c   Lee, Choong Hwan ^a  

^a Konkuk University   (South Korea)

^b Korea University   (South Korea)

^c CJ Corporation   (South Korea)

Author keywords

Gas chromatography mass spectrometry (GC MS); Isoflavones; Liquid chromatography mass spectrometry (LC MS); Meju

Indexed keywords

AMINO ACID; CITRIC ACID; DAIDZEIN; DISACCHARIDE; GENISTEIN; GENOMIC DNA; GLUCOSIDE; LACTIC ACID; MONOSACCHARIDE; SUGAR ALCOHOL;

ARTICLE; BACILLUS SUBTILIS; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CONTROLLED STUDY; DNA SEQUENCE; ENTEROCOCCUS FAECIUM; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; LEUCONOSTOC; LEUKONOSTOC LACTIS; LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MEJU; METABOLITE; NONHUMAN; NUCLEOTIDE SEQUENCE; PANTOEA AGGLOMERANS; PSEUDOMONAS; PSEUDOMONAS CEDRINAS; SEQUENCE ANALYSIS; SOYBEAN; SPECIES DIVERSITY;

BACTERIA; BIODIVERSITY; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTIC ACID; METABOLOME; SOY FOODS;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; LEUCONOSTOC LACTIS;

EID: 84868031795     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1207.07003     Document Type: Article

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