Bacterial community migration in the ripening of Doenjang, a traditional Korean fermented soybean food

Journal of Microbiology and Biotechnology

Volumn 24, Issue 5, 2014, Pages 648-660

  Jeong, Do Won ^a   Kim, Hye Rim ^a   Jung, Gwangsick ^a   Han, Seulhwa ^a   Kim, Cheong Tae ^b   Lee, Jong Hoon ^a  

^a Kyonggi University   (South Korea)

^b Nong Shim Co   (South Korea)

Author keywords

Bacillus; Bacterial community; Doenjang; Enterococcus; Fermented soybean food; Meju; Staphylococcus; Tetragenococcus halophilus

Indexed keywords

SODIUM CHLORIDE; ACID; BACTERIAL PROTEIN; ENZYME;

ARTICLE; BACILLUS; BACILLUS LICHENIFORMIS; BACILLUS SIAMENSIS; BACTERIAL GROWTH; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; COAGULASE NEGATIVE STAPHYLOCOCCUS; CONTROLLED STUDY; CULTURE MEDIUM; DOENJANG; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; FERMENTATION; FERMENTED PRODUCT; FOOD PROCESSING; LACTIC ACID BACTERIUM; MEJU; MICROBIAL ACTIVITY; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; NONHUMAN; SOUTH KOREA; SOYBEAN; TETRAGENOCOCCUS; TETRAGENOCOCCUS HALOPHILUS; BACTERIA; BACTERIAL LOAD; BACTERIAL PHENOMENA AND FUNCTIONS; CLASSIFICATION; DRUG EFFECTS; ENDOSPORE-FORMING RODS AND COCCI; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; MICROFLORA;

ACIDS; BACILLUS; BACTERIA; BACTERIAL LOAD; BACTERIAL PHYSIOLOGICAL PHENOMENA; BACTERIAL PROTEINS; ENDOSPORE-FORMING BACTERIA; ENZYMES; FERMENTATION; FOOD MICROBIOLOGY; MICROBIOTA; SODIUM CHLORIDE; SOY FOODS;

EID: 84901068129     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1401.01009     Document Type: Article

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