ena-STUDY-erythritol-01-07-2014-04:49:18:436-963
Pyrosequencing analysis of gajami-sikhae microbiota
Bacterial community analysis of eight samples of Korean traditional fermented seafood, gajami-sikhae, collected from three different regions was performed using a pyrosequencing method. This study showed that lactic acid bacteria are predominant in the gajami-sikhae samples.
Bacterial community analysis of eight samples of Korean traditional fermented seafood, gajami-sikhae, collected from three different regions was performed using a pyrosequencing method. This study showed that lactic acid bacteria are predominant in the gajami-sikhae samples.