Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods

@article{Kim2011AnalysesOB,
  title={Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods},
  author={Yi-Seul Kim and M. Kim and Soon-wo Kwon and Soo-Jin Kim and In-Cheol Park and Jong-Ok Ka and and Hang-Yeon Weon},
  journal={The Journal of Microbiology},
  year={2011},
  volume={49},
  pages={340-348}
}
Despite the importance of meju as a raw material used to make Korean soy sauce (ganjang) and soybean paste (doenjang), little is known about the bacterial diversity of Korean meju. In this study, the bacterial communities in meju were examined using both culture-dependent and independent methods in order to evaluate the diversity of the bacterial population. Analyses of the 16S rRNA gene sequences of the bacterial strains isolated from meju samples showed that the dominant species were related… CONTINUE READING
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