Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce

Open Access

Peer-reviewed

Research Article

Ji Young Jung ,

Contributed equally to this work with: Ji Young Jung, Hyo Jung Lee

Affiliation Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
⨯
Hyo Jung Lee ,

Contributed equally to this work with: Ji Young Jung, Hyo Jung Lee

Affiliation Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
⨯
Byung Hee Chun,

Affiliation Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
⨯
Che Ok Jeon

* E-mail: cojeon@cau.ac.kr

Affiliation Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
⨯

Reader Comments (0)

Fermentation
Is the Subject Area "Fermentation" applicable to this article?

Thanks for your feedback.
Ribosomal RNA
Is the Subject Area "Ribosomal RNA" applicable to this article?

Thanks for your feedback.
Metabolites
Is the Subject Area "Metabolites" applicable to this article?

Thanks for your feedback.
Glycerol
Is the Subject Area "Glycerol" applicable to this article?

Thanks for your feedback.
Amino acid metabolism
Is the Subject Area "Amino acid metabolism" applicable to this article?

Thanks for your feedback.
Principal component analysis
Is the Subject Area "Principal component analysis" applicable to this article?

Thanks for your feedback.
Biogenic amines
Is the Subject Area "Biogenic amines" applicable to this article?

Thanks for your feedback.
Polymerase chain reaction
Is the Subject Area "Polymerase chain reaction" applicable to this article?

Thanks for your feedback.