Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation: a flatfish-fermented seafood |
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| Authors: | Jaejoon Jung Se Hee Lee Hyun Mi Jin Che Ok Jeon |
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| Affiliation: | 1. Department of Environmental Science and Ecological Engineering, Korea University, Seoul, Republic of Korea;2. Department of Life Science, Chung-Ang University, Seoul, Republic of Korea |
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| Abstract: | ![]()
Bacterial community and metabolites were analyzed in a flatfish jeotgal, a Korean fermented seafood. Inverse relationship of pH and 16S rRNA gene copy number was identified during fermentation. Lactobacillus was the predominant bacterial genus. Increase of Firmicutes was a common characteristic shared by other fermented seafood. Fructose, glucose, and maltose were the major metabolites. |
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| Keywords: | jeotgal pyrosequencing Lactobacillus nuclear magnetic resonance quantitative real-time PCR |
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