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

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
Materias:
Microbiology
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Acceso en línea:https://doaj.org/article/f7122f2c594b4183ad8cb1ac9c7d7504
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