title: Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation: a flatfish-fermented seafood.
abstract: 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.
authors.affiliation: a Department of Environmental Science and Ecological Engineering , Korea University , Seoul , Republic of Korea.
authors.forename: Jaejoon
authors.initials: J
authors.lastname: Jung
authors.forename: Se Hee
authors.initials: SH
authors.lastname: Lee
authors.forename: Hyun Mi
authors.initials: HM
authors.lastname: Jin
authors.forename: Che Ok
authors.initials: CO
authors.lastname: Jeon
authors.forename: Woojun
authors.initials: W
authors.lastname: Park
mesh_terms: D001419:Bacteria / Q000235:genetics* / Q000378:metabolism*; D005285:Fermentation; D018628:Gene Dosage; D006863:Hydrogen-Ion Concentration; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017747:Seafood / Q000382:microbiology*; D017421:Sequence Analysis
chemical_list: D012336:RNA, Ribosomal, 16S
keywords: Lactobacillus; jeotgal; nuclear magnetic resonance; pyrosequencing; quantitative real-time PCR