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

doi:10.1080/09168451.2014.895659

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

Division of Environmental Science and Ecological Engineering

Research output: Contribution to journal › Article › peer-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 language	English
Pages (from-to)	908-910
Number of pages	3
Journal	Bioscience, Biotechnology and Biochemistry
Volume	78
Issue number	5
DOIs	https://doi.org/10.1080/09168451.2014.895659
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

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Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation : A flatfish-fermented seafood. / Jung, Jaejoon; Lee, Se Hee; Jin, Hyun Mi; Jeon, Che Ok; Park, Woojun.

In: Bioscience, Biotechnology and Biochemistry, Vol. 78, No. 5, 2014, p. 908-910.

Research output: Contribution to journal › Article › peer-review

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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.",

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AU - Jeon, Che Ok

AU - Park, Woojun

N1 - Funding Information: This work was supported by a grant from the Next-Generation BioGreen 21 Program [grant number PJ008208032013], Rural Development Administration, Republic of Korea. Publisher Copyright: © 2014 Japan Society for Bioscience, Biotechnology, and Agrochemistry. Copyright: Copyright 2016 Elsevier B.V., All rights reserved.

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KW - Pyrosequencing

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

Abstract

Keywords

ASJC Scopus subject areas

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