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 |
|---|---|
| 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
- Medicine(all)
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Jung, J., Lee, S. H. E., Jin, H. M. I., Jeon, C. O. K., & Park, W. (2014). Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation: a flatfish-fermented seafood. Bioscience, biotechnology, and biochemistry, 78(5), 908-910. https://doi.org/10.1080/09168451.2014.895659