Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood
作者： Ji Young Jung , Se Hee Lee , Hyo Jung Lee , Che Ok Jeon
关键词:
摘要: … This study will provide insights into the microbial succession and metabolites of fermented seafood and allow for a greater understanding of the relationships between the microbial …
elsevier.com
sci-hub.se 参考文章(56)
Choe Wi-Kyune, Lee Jong-Gap, STUDIES ON THE VARIATION OF MICROFLORA DURING THE FERMENTATION OF ANCHOVY, ENGRAULIS JAPONICA Korean Journal of Fisheries and Aquatic Sciences. ,vol. 7, pp. 105- 114 ,(1974)
G Normanno, A Firinu, S Virgilio, G Mula, Angela Dambrosio, A Poggiu, L Decastelli, R Mioni, S Scuota, G Bolzoni, E Di Giannatale, AP Salinetti, G La Salandra, M Bartoli, F Zuccon, T Pirino, S Sias, A Parisi, NICOLETTA CRISTIANA Quaglia, Gaetano Vitale Celano, Coagulase-positive Staphylococci and Staphylococcus aureus in food products marketed in Italy. International Journal of Food Microbiology. ,vol. 98, pp. 73- 79 ,(2005) , 10.1016/J.IJFOODMICRO.2004.05.008
Byung-Mook Kim, Changes in the Properties of Protein during the Fermentation of Salted Shrimp Korean Journal of Food Science and Technology. ,vol. 20, pp. 883- 889 ,(1988)
Eun-Jin Park, Jongsik Chun, Chang-Jun Cha, Wan-Soo Park, Che Ok Jeon, Jin-Woo Bae, Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing Food Microbiology. ,vol. 30, pp. 197- 204 ,(2012) , 10.1016/J.FM.2011.10.011
Seong Woon Roh, Kyoung-Ho Kim, Young-Do Nam, Ho-Won Chang, Eun-Jin Park, Jin-Woo Bae, Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing. The ISME Journal. ,vol. 4, pp. 1- 16 ,(2010) , 10.1038/ISMEJ.2009.83
ANNE SANDS, ELI V. CRISAN, MICROFLORA OF FERMENTED KOREAN SEAFOODS Journal of Food Science. ,vol. 39, pp. 1002- 1005 ,(1974) , 10.1111/J.1365-2621.1974.TB07296.X
J. Yongsawatdigul, S. Rodtong, N. Raksakulthai, Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures. Journal of Food Science. ,vol. 72, ,(2007) , 10.1111/J.1750-3841.2007.00532.X
Ji Young Jung, Se Hee Lee, Jeong Myeong Kim, Moon Su Park, Jin-Woo Bae, Yoonsoo Hahn, Eugene L. Madsen, Che Ok Jeon, Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food† Applied and Environmental Microbiology. ,vol. 77, pp. 2264- 2274 ,(2011) , 10.1128/AEM.02157-10
Stephen Giovannoni, Oceans of bacteria Nature. ,vol. 430, pp. 515- 516 ,(2004) , 10.1038/430515A
R TALON, S LEROY, I LEBERT, P GIAMMARINARO, J CHACORNAC, M LATORREMORATALLA, C VIDALCAROU, E ZANARDI, M CONTER, A LEBECQUE, Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures. International Journal of Food Microbiology. ,vol. 126, pp. 227- 234 ,(2008) , 10.1016/J.IJFOODMICRO.2008.05.031