Pyrosequencing-based analysis of the bacterial community in Korean traditional seafood, Ojingeo jeotgal

Journal of Microbiology and Biotechnology

Volumn 23, Issue 10, 2013, Pages 1428-1433

  Jung, Jaejoon ^a   Choi, Sungjong ^a   Jeon, Che Ok ^b   Park, Woojun ^a  

^a Korea University   (South Korea)

^b Chung Ang University   (South Korea)

Author keywords

Leuconostoc; Ojingeo jeotgal; Pyrosequencing based bacterial community analysis; Staphylococcus

Indexed keywords

RNA 16S; SODIUM CHLORIDE;

ARTICLE; BACILLUS; BACTERIAL GENE; BACTERIUM IDENTIFICATION; CONCENTRATION RESPONSE; CONTROLLED STUDY; FERMENTATION; GENOMICS; KOREA; LEUCONOSTOC; LEUCONOSTOC CITREUM; LEUCONOSTOC HOLZAPFELII; MICROBIAL COMMUNITY; NONHUMAN; NUCLEOTIDE SEQUENCE; OJINGEO JEOTGAL; OSMOTIC STRESS; PHYLOGENY; PYROSEQUENCING; SEA FOOD; SQUID; STAPHYLOCOCCUS;

BACTERIA; BIOTA; CLUSTER ANALYSIS; DNA, BACTERIAL; DNA, RIBOSOMAL; HUMANS; KOREA; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEAFOOD; SEQUENCE ANALYSIS, DNA; SODIUM CHLORIDE;

EID: 84885909782     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1305.05018     Document Type: Article

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