Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food, gajami-sikhae

Bioscience, Biotechnology and Biochemistry

Volumn 78, Issue 9, 2014, Pages 1611-1618

  Kim, Hyo Jin ^a   Kim, Min Jeong ^a   Turner, Timothy Lee ^b   Kim, Bong Soo ^c   Song, Kyung Mo ^a   Yi, Sung Hun ^a   Lee, Myung Ki ^a  

^a Korea Food Research Institute   (South Korea)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^c Seoul National University   (South Korea)

Author keywords

Gajami sikhae; Lactic acid bacteria; Microbial community analysis; Pyrosequencing analysis

Indexed keywords

RNA 16S;

ANIMAL; FERMENTATION; FISH; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MICROBIOLOGY; MICROFLORA;

ANIMALS; FERMENTATION; FISHES; FOOD MICROBIOLOGY; LACTOBACILLACEAE; MICROBIOTA; RNA, RIBOSOMAL, 16S;

EID: 84908657723     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1080/09168451.2014.921560     Document Type: Article

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