4.6 Article

Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste

Related references

Note: Only part of the references are listed.
Article Biotechnology & Applied Microbiology

Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing

Eiseul Kim et al.

Summary: A study compared culture-dependent and culture-independent methods for identifying microbial community changes during kimchi fermentation. Both methods identified Lactobacillus-related genera, Leuconostoc, and Weissella as predominant microorganisms, with the culture-independent method additionally identifying non-lactic acid bacteria and yeasts. The culture-dependent method could identify species level and predominant species in viable cell communities, while culture-independent method provided a more comprehensive view of the microbial ecology in fermented kimchi.

FOOD MICROBIOLOGY (2021)

Article Biotechnology & Applied Microbiology

The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste

Byung Hee Chun et al.

FOOD MICROBIOLOGY (2020)

Article Food Science & Technology

Dynamics of biogenic amines and bacterial communities in a Thai fermented pork product Nham

Pannita Santiyanont et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Food Science & Technology

Effects of microbial community succession on volatile profiles and biogenic amine during sufu fermentation

Jingjing Liang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Kang Wook Lee et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2018)

Review Biochemistry & Molecular Biology

Extremophilic yeasts: the toughest yeasts around?

Pietro Buzzini et al.

YEAST (2018)

Article Biotechnology & Applied Microbiology

Properties of Doenjang (Soybean Paste) Prepared with Different Types of Salts

Jae Min Shim et al.

JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2016)

Article Biotechnology & Applied Microbiology

Assessing physio-macromolecular effects of lactic acid on Zygosaccharomyces bailii cells during microaerobic fermentation

Nurzhan Kuanyshev et al.

FEMS YEAST RESEARCH (2016)

Review Food Science & Technology

Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii

Tikam Chand Dakal et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Article Food Science & Technology

Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean

Ji Young Jung et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Article Biotechnology & Applied Microbiology

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

Quanzeng Wei et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2013)

Article Food Science & Technology

Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi

Sang Hyeon Jeong et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)

Article Biochemistry & Molecular Biology

The SILVA ribosomal RNA gene database project: improved data processing and web-based tools

Christian Quast et al.

NUCLEIC ACIDS RESEARCH (2013)

Article Food Science & Technology

Analysis of Microflora in Gochujang, Korean Traditional Fermented Food

Seo-Jung Jang et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2011)

Letter Biochemical Research Methods

QIIME allows analysis of high-throughput community sequencing data

J. Gregory Caporaso et al.

NATURE METHODS (2010)