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 |
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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 journal › Article
}
TY - JOUR
T1 - Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation
T2 - a flatfish-fermented seafood
AU - Jung, Jaejoon
AU - Lee, Se H ee
AU - Jin, Hyun M i
AU - Jeon, Che O k
AU - Park, Woojun
PY - 2014
Y1 - 2014
N2 - 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.
AB - 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.
KW - jeotgal
KW - Lactobacillus
KW - nuclear magnetic resonance
KW - pyrosequencing
KW - quantitative real-time PCR
UR - http://www.scopus.com/inward/record.url?scp=84922453247&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84922453247&partnerID=8YFLogxK
U2 - 10.1080/09168451.2014.895659
DO - 10.1080/09168451.2014.895659
M3 - Article
C2 - 25035997
AN - SCOPUS:84922453247
VL - 78
SP - 908
EP - 910
JO - Bioscience, Biotechnology and Biochemistry
JF - Bioscience, Biotechnology and Biochemistry
SN - 0916-8451
IS - 5
ER -