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초록· 키워드
오류제보하기
한국의 멸치 젓갈에서 protease와 aminopeptidase 활성을 보이는 Tetragenococcus halophilus CY54 균주를 분리하고 유전체의 염기 서열을 해독하였다. Tetragenococcus halophil ... 전체 초록 보기
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등록된 정보가 없습니다.
참고문헌 (11)
참고문헌 신청
Aziz RK, Bartels D, Best AA, DeJongh M, Disz T, Edwards RA, Formsma K, Gerdes S, Glass EM, Kubal M, et al. 2008. The RAST server: rapid annotations using subsystems technology. BMC Genomics 9, 75.
Jeong DW, Heo S, and Lee JH. 2017a. Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste. Food Microbiol. 62, 92–98.
Jeong DW, Heo S, Lee B, Lee H, Jeong K, Her JY, Lee KG, and Lee JH. 2017b. Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation. Int. J. Food Microbiol. 262, 8–13.
Jeong DW, Kim HR, Jung G, Han S, Kim CT, and Lee JH. 2014. Bacterial community migration in the ripening of doenjang, a traditional Korean fermented soybean food. J. Microbiol. Biotechnol. 24, 648–660.
Jeong DW, Lee H, Jeong K, Kim CT, Shim ST, and Lee JH. 2019. Effects of starter candidates and NaCl on the production of volatile compounds during soybean fermentation. J. Microbiol. Biotechnol. 29, 191–199.
Jeong DW, Heo S, and Lee JH. 2017a. Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste. Food Microbiol. 62, 92–98.
Jeong DW, Heo S, Lee B, Lee H, Jeong K, Her JY, Lee KG, and Lee JH. 2017b. Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation. Int. J. Food Microbiol. 262, 8–13.
Jeong DW, Kim HR, Jung G, Han S, Kim CT, and Lee JH. 2014. Bacterial community migration in the ripening of doenjang, a traditional Korean fermented soybean food. J. Microbiol. Biotechnol. 24, 648–660.
Jeong DW, Lee H, Jeong K, Kim CT, Shim ST, and Lee JH. 2019. Effects of starter candidates and NaCl on the production of volatile compounds during soybean fermentation. J. Microbiol. Biotechnol. 29, 191–199.
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