Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean

International Journal of Food Microbiology

Volumn 185, Issue , 2014, Pages 112-120

  Jung, Ji Young ^a   Lee, Se Hee ^a   Jeon, Che Ok ^a  

^a Chung Ang University   (South Korea)

Author keywords

Aeration; Doenjang meju fermentation; Microbial community dynamics; Soybean bricks; Water content

Indexed keywords

RIBOSOME RNA; RNA 28S;

AERATION; ANAEROBIC FERMENTATION; ARTICLE; ASPERGILLUS; BACTERIAL CELL; CELL COUNTING; CLOSTRIDIUM; COMMUNITY DYNAMICS; CORRELATION COEFFICIENT; CORYNEBACTERIUM; DOENJANG MEJU; ENTEROCOCCUS; FUNGAL COMMUNITY; FUNGUS GROWTH; FUSARIUM; GENE SEQUENCE; GEOTRICHUM; KOREA; LACTOBACILLUS; MICROBIAL COMMUNITY; MICROBIAL GROWTH; MONASCUS; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; PYROSEQUENCING; SCOPULARIOPSIS; SOLID STATE FERMENTATION; SOYBEAN; WATER CONTENT;

AERATION; DOENJANG-MEJU FERMENTATION; MICROBIAL COMMUNITY DYNAMICS; SOYBEAN BRICKS; WATER CONTENT;

BACTERIA; BACTERIAL PHYSIOLOGICAL PHENOMENA; BIODIVERSITY; COLONY COUNT, MICROBIAL; FERMENTATION; FUNGI; MOLECULAR SEQUENCE DATA; PRINCIPAL COMPONENT ANALYSIS; RNA, RIBOSOMAL, 16S; SOYBEANS; TIME; WATER;

EID: 84904692209     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.06.003     Document Type: Article

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