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Bacterial community analysis in three types of the fermented seafood, jeotgal, produced in South Korea.
Song, Eun-Ji; Lee, Eun-Sook; Park, So-Lim; Choi, Hak-Jong; Roh, Seong Woon; Nam, Young-Do.
Afiliação
  • Song EJ; a Research Group of Gut Microbiome, Korea Food Research Institute , Wanju , Republic of Korea.
  • Lee ES; b Department of Food Biotechnology , Korea University of Science and Technology , Daejeon , Republic of Korea.
  • Park SL; a Research Group of Gut Microbiome, Korea Food Research Institute , Wanju , Republic of Korea.
  • Choi HJ; a Research Group of Gut Microbiome, Korea Food Research Institute , Wanju , Republic of Korea.
  • Roh SW; c Microbiology and Functionality Research Group , World Institute of Kimchi , Gwangju , Republic of Korea.
  • Nam YD; c Microbiology and Functionality Research Group , World Institute of Kimchi , Gwangju , Republic of Korea.
Biosci Biotechnol Biochem ; 82(8): 1444-1454, 2018 Aug.
Article em En | MEDLINE | ID: mdl-29742980
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Bactérias / Alimentos Marinhos / Alimentos Fermentados País como assunto: Asia Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Bactérias / Alimentos Marinhos / Alimentos Fermentados País como assunto: Asia Idioma: En Ano de publicação: 2018 Tipo de documento: Article