Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics

The taste and quality of soy sauce, a popular fermented liquid condiment worldwide, is greatly influenced by microbial metabolism during fermentation. Spontaneous fermentation of ganjang (a Korean traditional soy sauce) in a nonsterile environment leads to the growth of diverse bacteria and fungi d...

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Autores principales: Byung Hee Chun, Dong Min Han, Hyung Min Kim, Dongbin Park, Da Min Jeong, Hyun Ah Kang, Che Ok Jeon
Formato: article
Lenguaje:EN
Publicado: American Society for Microbiology 2021
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Acceso en línea:https://doaj.org/article/f7122f2c594b4183ad8cb1ac9c7d7504
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spelling oai:doaj.org-article:f7122f2c594b4183ad8cb1ac9c7d75042021-12-02T19:35:57ZMetabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics2379-507710.1128/mSystems.00441-21https://doaj.org/article/f7122f2c594b4183ad8cb1ac9c7d75042021-08-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/mSystems.00441-21https://doaj.org/toc/2379-5077 The taste and quality of soy sauce, a popular fermented liquid condiment worldwide, is greatly influenced by microbial metabolism during fermentation. Spontaneous fermentation of ganjang (a Korean traditional soy sauce) in a nonsterile environment leads to the growth of diverse bacteria and fungi during fermentation, making it difficult to understand the mechanism of ganjang fermentation.Byung Hee ChunDong Min HanHyung Min KimDongbin ParkDa Min JeongHyun Ah KangChe Ok JeonAmerican Society for MicrobiologyarticleMicrobiologyQR1-502ENmSystems, Vol 6, Iss 4 (2021)
institution DOAJ
collection DOAJ
language EN
topic Microbiology
QR1-502
spellingShingle Microbiology
QR1-502
Byung Hee Chun
Dong Min Han
Hyung Min Kim
Dongbin Park
Da Min Jeong
Hyun Ah Kang
Che Ok Jeon
Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics
description The taste and quality of soy sauce, a popular fermented liquid condiment worldwide, is greatly influenced by microbial metabolism during fermentation. Spontaneous fermentation of ganjang (a Korean traditional soy sauce) in a nonsterile environment leads to the growth of diverse bacteria and fungi during fermentation, making it difficult to understand the mechanism of ganjang fermentation.
format article
author Byung Hee Chun
Dong Min Han
Hyung Min Kim
Dongbin Park
Da Min Jeong
Hyun Ah Kang
Che Ok Jeon
author_facet Byung Hee Chun
Dong Min Han
Hyung Min Kim
Dongbin Park
Da Min Jeong
Hyun Ah Kang
Che Ok Jeon
author_sort Byung Hee Chun
title Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics
title_short Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics
title_full Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics
title_fullStr Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics
title_full_unstemmed Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics
title_sort metabolic features of ganjang (a korean traditional soy sauce) fermentation revealed by genome-centered metatranscriptomics
publisher American Society for Microbiology
publishDate 2021
url https://doaj.org/article/f7122f2c594b4183ad8cb1ac9c7d7504
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AT dongminhan metabolicfeaturesofganjangakoreantraditionalsoysaucefermentationrevealedbygenomecenteredmetatranscriptomics
AT hyungminkim metabolicfeaturesofganjangakoreantraditionalsoysaucefermentationrevealedbygenomecenteredmetatranscriptomics
AT dongbinpark metabolicfeaturesofganjangakoreantraditionalsoysaucefermentationrevealedbygenomecenteredmetatranscriptomics
AT daminjeong metabolicfeaturesofganjangakoreantraditionalsoysaucefermentationrevealedbygenomecenteredmetatranscriptomics
AT hyunahkang metabolicfeaturesofganjangakoreantraditionalsoysaucefermentationrevealedbygenomecenteredmetatranscriptomics
AT cheokjeon metabolicfeaturesofganjangakoreantraditionalsoysaucefermentationrevealedbygenomecenteredmetatranscriptomics
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