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Comparison of microbial community profiling on traditional fermented soybean products (Deonjang, Gochujang) produced in Jeonbuk, Jeonnam, and Jeju province area

机译：Jeonuk，Jeonnam和Jeju省地区生产传统发酵大豆产品（Deonjang，Gouchujang）的微生物群落分析比较

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Sung Ho Cho; Hae Suk Park; Seung Wha Jo; Eun Jung Yim; Ho Yeon Yang; Gwang Su Ha; Eun Ji Kim; Seung Jo Yang; Do Yeon Jeong;
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1. Isolation and Characteristics of Microorganisms Producing Extracellular Enzymes from Jeju Traditional Fermented Soybean Paste (Doenjang) [J] . You-Sung Oh, Ji-Eun Park, Hyun-Jeong Oh, Journal of the Korean Society of Food Science and Nutrition . 2010,第1期

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2. Complete genome sequence of Bacillus methylotrophicus JJ-D34 isolated from deonjang, a Korean traditional fermented soybean paste [J] . Jung Ji Young, Chun Byung Hee, Moon Ji Young, Journal of Biotechnology . 2016,第Null期

机译：从韩国传统发酵大豆酱中分离出的甲基营养芽孢杆菌JJ-D34的完整基因组序列
3. Denaturing Gradient Gel Electrophoresis and Culture-based Analysis of the Bacterial Community in Cheonggukjang, a Korean Traditional Fermented Soybean Food from Gangwon Province [J] . Sung Wook Hong, In Kyu Lim, Yong Woo Kim, Korean Journal of Food Science and Technology . 2013,第4期

机译：江原道韩国传统发酵大豆食品清谷庄细菌群落的变性梯度凝胶电泳和基于文化的分析
4. A High Phenyllactic Acid Producing Lactobacillus plantarum Strain Isolated from 'Douchi' - A Traditional Fermented Soybean Food in Yunnan Province of China [C] . Zhang Zhong-Hua, Wu Shao-Xiong, Yin Jian-Zhong, 5th International Conference on Bioinformatics and Biomedical Engineering . 2011

机译：从云南省传统发酵大豆食品“豆菜”中分离出一种高产苯乳酸的植物乳杆菌菌株。
5. Fatty acid profiling of soil microbial communities: A comparison of extraction methods and temporal dynamics in plant residue amended soils . [D] . Fernandes, Marcelo Ferreira. 2006

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6. Physicochemical Characteristics and Microbial Communities in Gochujang a Traditional Korean Fermented Hot Pepper Paste [O] . Jung-A Ryu, Eiseul Kim, Mi-Ju Kim, 2020

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7. Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste [O] . Jung-A Ryu, Eiseul Kim, Mi-Ju Kim, 2021

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Comparison of microbial community profiling on traditional fermented soybean products (Deonjang, Gochujang) produced in Jeonbuk, Jeonnam, and Jeju province area

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