Bacterial Communities of Traditional Salted and Fermented Seafoods from Jeju Island of Korea Using 16S rRNA Gene Clone Library Analysis

Jeotgal, which is widely consumed as a nutritional supplement in Korea, is traditional type of preserved seafood that is prepared by salting and fermenting. Here, we report on the bacterial community structure and diversity of jeotgal obtained from the Korean island of Jeju, which has a subtropical...

Ausführliche Beschreibung