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...
| Autors principals: | , , , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
Elsevier
2024-10-01
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| Col·lecció: | Food Chemistry: X |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2590157524005467 |