Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations.
To investigate the effects of salt concentration on saeu-jeot (salted shrimp) fermentation, four sets of saeu-jeot samples with 20%, 24%, 28%, and 32% salt concentrations were prepared, and the pH, bacterial and archaeal abundances, bacterial communities, and metabolites were monitored during the en...
| Hlavní autoři: | , , |
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| Médium: | Článek |
| Jazyk: | English |
| Vydáno: |
Public Library of Science (PLoS)
2014-01-01
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| Edice: | PLoS ONE |
| On-line přístup: | https://journals.plos.org/plosone/article/file?id=10.1371/journal.pone.0090115&type=printable |