ena-STUDY-Korea Food Research Institute-14-08-2014-01:49:19:915-485
metagenomic analysis of bacterial community in Sigumjang
Sigumjang is a Korean traditional fermented food made with various ingredients, but it is differ from Doenjang. Sigumjang uses smoked barley bran meju instead soybean meju and fermentation time is shorter than Doenjang. The bacterial communities in traditional Sigumjangs were analyzed by next-generation sequencing (NGS)-based metagenomic analysis. The seven Sigumjangs produced by different manufacturers at various regions were utilized for the analyses. The genus-level analysis results displayed that most of bacteria in Sigumjangs were Bacillus and lactic acid bacteria. However, the structures of bacterial community in the samples were distinct each other.
Sigumjang is a Korean traditional fermented food made with various ingredients, but it is differ from Doenjang. Sigumjang uses smoked barley bran meju instead soybean meju and fermentation time is shorter than Doenjang. The bacterial communities in traditional Sigumjangs were analyzed by next-generation sequencing (NGS)-based metagenomic analysis. The seven Sigumjangs produced by different manufacturers at various regions were utilized for the analyses. The genus-level analysis results displayed that most of bacteria in Sigumjangs were Bacillus and lactic acid bacteria. However, the structures of bacterial community in the samples were distinct each other.