✦ LIBER ✦

Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing

✍ Scribed by Young-Do Nam; Sung-Hun Yi; Seong-Il Lim

Book ID: 116486847
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 809 KB
Volume: 28
Category: Article
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2012.04.028

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Analyses of bacterial communities in mej

Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods

✍ Yi-Seul Kim; Min-Cheol Kim; Soon-Wo Kwon; Soo-Jin Kim; In-Cheol Park; Jong-Ok Ka 📂 Article 📅 2011 🏛 The Microbiological Society of Korea 🌐 English ⚖ 397 KB

Microbial Composition of the Korean Trad

Microbial Composition of the Korean Traditional Food “kochujang” Analyzed by a Massive Sequencing Technique

✍ Young-Do Nam; So-lim Park; Seong-Il Lim 📂 Article 📅 2012 🏛 Institute of Food Technologists 🌐 English ⚖ 906 KB

Culture-Based and Denaturing Gradient Ge

Culture-Based and Denaturing Gradient Gel Electrophoresis Analysis of the Bacterial Community from Chungkookjang, a Traditional Korean Fermented Soybean Food

✍ Sung Wook Hong; Jae Young Choi; Kun Sub Chung 📂 Article 📅 2012 🏛 Institute of Food Technologists 🌐 English ⚖ 759 KB

Characterization of bacterial diversity

Characterization of bacterial diversity in Pulque, a traditional Mexican alcoholic fermented beverage, as determined by 16S rDNA analysis

✍ Adelfo Escalante; Marı́a Elena Rodrı́guez; Alfredo Martı́nez; Agustı́n López-Mun 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 184 KB

Characterization of bacterial diversity

Characterization of bacterial diversity in Pulque, a traditional Mexican alcoholic fermented beverage, as determined by 16S rDNA analysis

✍ Adelfo Escalante; María Elena Rodríguez; Alfredo Martínez; Agustín López-Munguía 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 182 KB