Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot

摘要: Abstract Little is known of the relationship between chemical characteristics and bacterial community Myeolchi-Aekjeot , a traditional Korean fermented anchovy sauce. Therefore, we explored this by determining salinity, pH, nitrogen content inorganic nine samples. Major resident bacteria in samples were from genus Halanaerobium Tetragenococcus . Interestingly, with high ratio total amino content, comprising halophilic lactic acid bacteria, was dominant genus. Furthermore, contents found to correlate R 2 values 0.85 0.89, respectively. Total generally considered quality parameter for fish sauces. We therefore conclude that presence can be an important future studies salted-fermented Our results suggest