Bacterial community analysis in three types of the fermented seafood, jeotgal, produced in South Korea

摘要: ABSTRACT Jeotgal is a traditional Korean seafood fermented by indigenous microbes. The bacterial community in five myeolchi-jeot (Engraulis japonica), meongge-jeot (Halocynthia roretzi), and six saeu-jeot (Acetes japonicas) produced South Korea was analyzed barcoded pyrosequencing targeting the V1/V2 hyper-variable regions of 16S rRNA gene. All samples were dominated phyla Firmicutes, which represented 67.7% (SD = 27.2%) population. Tetragenococcus halophilus muriaticus predominant species myeolchi-jeot. LABs, Lactobacillus sakei, curvatus, Weissella koreensis meongge-jeot. In meongge-jeot, communities within consistent their predominance, however each had inter-individual variety leading to difficulties standardization for commercial production saeu-jeot. results this study wi...