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

Jaejoon Jung, Se H ee Lee, Hyun M i Jin, Che O k Jeon, Woojun Park

Research output: Contribution to journalArticle

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

Fingerprint

Flatfishes
Seafood
Metabolites
Fermentation
Maltose
Gene Dosage
Lactobacillus
Fructose
rRNA Genes
Genes
Glucose
Firmicutes

Keywords

  • jeotgal
  • Lactobacillus
  • nuclear magnetic resonance
  • pyrosequencing
  • quantitative real-time PCR

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation : a flatfish-fermented seafood. / Jung, Jaejoon; Lee, Se H ee; Jin, Hyun M i; Jeon, Che O k; Park, Woojun.

In: Bioscience, biotechnology, and biochemistry, Vol. 78, No. 5, 2014, p. 908-910.

Research output: Contribution to journalArticle

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