Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process

Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process

As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the characteristics of vinegar made from bokbunja, a loca...

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Podrobná bibliografie
Hlavní autoři: Hoonhee Seo, Saebim Lee, Hyuna Park, Sujin Jo, Sukyung Kim, Md Abdur Rahim, Asad Ul-Haq, Indrajeet Barman, Youngkyoung Lee, Ayoung Seo, Mijung Kim, Il-yun Jung, Ho-Yeon Song
Médium: Článek
Jazyk:English
Vydáno: MDPI AG 2022-10-01
Edice:Foods
Témata:
Gochang bokbunja vinegar
microbiome
metagenomics
Gochang vinegar
natural fermentation
On-line přístup:https://www.mdpi.com/2304-8158/11/20/3308

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https://www.mdpi.com/2304-8158/11/20/3308

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