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Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation: a flatfish-fermented seafood

机译：基于焦点的细菌群体分析和韩国传统海鲜发酵的细菌群和代谢物谱分析：一个扁平鱼类发酵海鲜

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Jaejoon Jung; Se Hee Lee; Hyun Mi Jin; Che Ok Jeon; Woojun Park;
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1. Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation: a flatfish-fermented seafood [J] . Jung Jaejoon, Lee Se Hee, Jin Hyun Mi, Bioscience, Biotechnology, and Biochemistry . 2014,第5期

机译：基于焦点的细菌群体分析和韩国传统海鲜发酵的细菌群和代谢物谱分析：一个扁平鱼类发酵海鲜
2. Pyrosequencing-based analysis of the bacterial community during fermentation of Alaska pollock sikhae: traditional Korean seafood [J] . Kim Hyo Jin, Kim Min-Jeong, Turner Timothy Lee, The Journal of General and Applied Microbiology . 2014,第6期

机译：基于焦磷酸测序的阿拉斯加狭鳕sikhae发酵过程中细菌群落的分析：韩国传统海鲜
3. Pyrosequencing-based analysis of the bacterial community in Korean traditional seafood, Ojingeo jeotgal [J] . Jung J., Choi S., Jeon C.O., Journal of microbiology and biotechnology . 2013,第10期

机译：基于焦磷酸测序的韩国传统海鲜Ojingeo jeotgal中细菌群落的分析
4. ARSENIC METABOLITES IN HUMAN URINE AFTER INGESTION OF SEAFOOD [C] . Akihisa Hata, Kenzo Yamanaka, Hidetoshi Kurosawa, Annual conference of the International Society of Exposure Science . 2014

机译：食用海藻后人尿中的砷代谢产物
5. Comparative analysis of the capillary tube method and an adenosine triphosphate (ATP) method for estimating bacterial counts and spoilage potential in seafood. [D] . Bin Jasass, Fahad Mohammed. 2001

机译：比较毛细管法和三磷酸腺苷（ATP）法估算海鲜中细菌数和变质的可能性。
6. Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot a Traditional Korean Fermented Anchovy Sauce [O] . Ji Young Jung, Hyo Jung Lee, Byung Hee Chun, -1

机译：温度对韩国传统发酵凤尾鱼酱Myeolchi-Aekjeot发酵过程中细菌群落和代谢产物的影响
7. Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce. [O] . Ji Young Jung, Hyo Jung Lee, Byung Hee Chun, 2016

机译：温度对韩国传统发酵凤尾鱼myeolchi-aekjeot发酵过程中细菌群落和代谢产物的影响。
8. Health Consultation: Review of Annette Islands Seafood Study Results. Metlakatla Indian Community (a/k/a USDOT FAA Annette Island), Metlakatla, Prince of Wales-Outer Ketchikan, Alaska. EPA Facility ID: Ak3690500167 [R] . 2004

机译：健康咨询：annette Islands海鲜研究结果回顾。 metlakatla印第安社区（a / k / a UsDOT Faa安妮特岛），metlakatla，威尔士亲王 - 外凯奇坎，阿拉斯加。 Epa设施ID：ak3690500167

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Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation: a flatfish-fermented seafood

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