Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics
Fermentative features of doenjang-meju, a traditional Korean soybean brick, were investigated over 45 days via genome-centered metatranscriptomics. The pH value rapidly decreased within 10 days and successively increased after 20 days, along with an initial bacterial growth, including lactic acid ba...
| Hlavní autoři: | , , , |
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| Médium: | Článek |
| Jazyk: | English |
| Vydáno: |
Elsevier
2024-10-01
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| Edice: | Food Chemistry: X |
| Témata: | |
| On-line přístup: | http://www.sciencedirect.com/science/article/pii/S2590157524005467 |