Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation: A flatfish-fermented seafood

Jaejoon Jung, Se Hee Lee, Hyun Mi Jin, Che Ok Jeon, Woojun Park

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

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 languageEnglish
Pages (from-to)908-910
Number of pages3
JournalBioscience, Biotechnology and Biochemistry
Volume78
Issue number5
DOIs
Publication statusPublished - 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

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