Jung Jaejoon, Lee Se Hee, Jin Hyun Mi, Jeon Che Ok, Park Woojun
a Department of Environmental Science and Ecological Engineering , Korea University , Seoul , Republic of Korea.
Biosci Biotechnol Biochem. 2014;78(5):908-10. doi: 10.1080/09168451.2014.895659. Epub 2014 May 9.
Bacterial community and metabolites were analyzed in a flatfish jeotgal, a Korean fermented seafood. Inverse relationship of pH and 16S rRNA gene copy number was identified during fermentation. Lactobacillus was the predominant bacterial genus. Increase of Firmicutes was a common characteristic shared by other fermented seafood. Fructose, glucose, and maltose were the major metabolites.
对韩国发酵海鲜——比目鱼腌制品中的细菌群落和代谢产物进行了分析。在发酵过程中发现pH值与16S rRNA基因拷贝数呈负相关。乳酸杆菌是主要的细菌属。厚壁菌门的增加是其他发酵海鲜共有的一个共同特征。果糖、葡萄糖和麦芽糖是主要的代谢产物。
