Study Detail

TitleBacterial community of Korean traditional fermented foods
Study TypeMetagenomics
Abstract Cheonggukjang, doenjang and kochujang are traditional fermented soybean food manufactured with steamed soybean and natural starter microorganisms. Fermented soy foods are high nutritional and health beneficial fermented food and the functional properties of fermented soy fooes mainly come from envir .. [more]
Description
Center NameKFRI