Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce

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Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste.Bacterial Microbiota and Metabolic Character of Traditional Sour Cream and Butter in Buryatia, Russia

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P2860

Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce

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2016 nî lūn-bûn

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Effects of Temperature on Bact ...... Korean Fermented Anchovy Sauce

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Effects of Temperature on Bact ...... Korean Fermented Anchovy Sauce

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Effects of Temperature on Bact ...... Korean Fermented Anchovy Sauce

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Effects of Temperature on Bact ...... Korean Fermented Anchovy Sauce

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Effects of Temperature on Bact ...... Korean Fermented Anchovy Sauce

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Effects of Temperature on Bact ...... Korean Fermented Anchovy Sauce

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P1476

Effects of Temperature on Bact ...... Korean Fermented Anchovy Sauce

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P2093

Byung Hee Chun

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Che Ok Jeon

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Hyo Jung Lee

http://www.w3.org/2001/XMLSchema#string

Ji Young Jung

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P2860

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Ribosomal Database Project: data and tools for high throughput rRNA analysis.

1H NMR, a rapid method to monitor organic acids during cupuassu (Theobroma grandiflorum Spreng) processing.

Bacterial communities in fish sauce mash using culture-dependent and -independent methods.

Bacterial communities of traditional salted and fermented seafoods from Jeju Island of Korea using 16S rRNA gene clone library analysis.

Pyrosequencing of tagged 16S rRNA gene amplicons for rapid deciphering of the microbiomes of fermented foods such as pearl millet slurries.

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scholarly article

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10.1371/JOURNAL.PONE.0151351

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English

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2016-03-15T00:00:00Z

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Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce

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P2860

P2860

Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P304

P31

P356

P407

P433

P478

P577

P5875

P698

P932

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P407

P433

P478

P577

P5875

P698

P932