Mass Spectrometry-Based Metabolite Profiling and Bacterial Diversity Characterization of Korean Traditional Meju During Fermentation

The metabolite profile of meju during fermentation was analyzed using mass spectrometry techniques, including GC-MS and LC-MS, and the bacterial diversity was characterized. The relative proportions of bacterial strains indicated that lactic acid bacteria, such as Enterococcus faecium and Leuconosto...

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Veröffentlicht in:	Journal of microbiology and biotechnology 2012, Vol.22 (11), p.1523-1531
Hauptverfasser:	Lee, Su Yun, Kim, Hyang Yeon, Lee, Sarah, Lee, Jung Min, Muthaiya, Maria John, Kim, Beom Seok, Oh, Ji Young, Song, Chi Kwang, Jeon, Eun Jung, Ryu, Hyung Seok, Lee, Choong Hwan
Format:	Artikel
Sprache:	kor
Online-Zugang:	Volltext
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