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

ABSTRACT The taste and quality of soy sauce, a fermented liquid condiment popular worldwide, is greatly influenced by microbial metabolism during fermentation. To investigate the fermentative features of ganjang (a Korean traditional soy sauce), ganjang batches using meju (fermented soybean) bricks...

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Bibliographic Details
Main Authors: Byung Hee Chun, Dong Min Han, Hyung Min Kim, Dongbin Park, Da Min Jeong, Hyun Ah Kang, Che Ok Jeon
Format: Article
Language:English
Published: American Society for Microbiology 2021-08-01
Series:mSystems
Subjects:
metagenome
fermentation
ganjang
genome centered
metabolic pathway
metatranscriptome
Online Access:https://journals.asm.org/doi/10.1128/mSystems.00441-21

Internet

https://journals.asm.org/doi/10.1128/mSystems.00441-21

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