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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American Society for Microbiology
2021
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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) |
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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 |
work_keys_str_mv |
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_version_ |
1718376416129581056 |