Abstract
Bacterial community and metabolites were analyzed in a flatfish jeotgal, a Korean fermented seafood. Inverse relationship of pH and 16S rRNA gene copy number was identified during fermentation. Lactobacillus was the predominant bacterial genus. Increase of Firmicutes was a common characteristic shared by other fermented seafood. Fructose, glucose, and maltose were the major metabolites.
Original language | English |
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Pages (from-to) | 908-910 |
Number of pages | 3 |
Journal | Bioscience, Biotechnology and Biochemistry |
Volume | 78 |
Issue number | 5 |
DOIs | |
Publication status | Published - 2014 |
Keywords
- Jeotgal
- Lactobacillus
- Nuclear magnetic resonance
- Pyrosequencing
- Quantitative real-time PCR
ASJC Scopus subject areas
- Biotechnology
- Analytical Chemistry
- Biochemistry
- Applied Microbiology and Biotechnology
- Molecular Biology
- Organic Chemistry