Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs during Fermentation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Fermented Soy Paste Samples
2.2. Metagenomic DNA Extraction, Sequencing, and Bioinformatic Analysis
2.3. Statistical Analysis
3. Results
3.1. Diversity of Fermented Soy Paste Microbiota
3.2. Effects of Peppermint, Korean Mint, and Coriander on Microbial Composition and Dominant Taxa in Doenjang
3.3. Correlation Analysis of Relative Abundance of Bacterial Families in Doenjang Samples
4. Discussion
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Mannaa, M.; Cho, S.-S.; Seo, Y.-S.; Park, I. Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs during Fermentation. Fermentation 2021, 7, 93. https://doi.org/10.3390/fermentation7020093
Mannaa M, Cho S-S, Seo Y-S, Park I. Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs during Fermentation. Fermentation. 2021; 7(2):93. https://doi.org/10.3390/fermentation7020093
Chicago/Turabian StyleMannaa, Mohamed, Seong-Soon Cho, Young-Su Seo, and Inmyoung Park. 2021. "Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs during Fermentation" Fermentation 7, no. 2: 93. https://doi.org/10.3390/fermentation7020093