Taxonomic Variations of Bacterial and Fungal Communities Depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang

This study helps our understanding of meju fermentation process at different fermentation temperatures and highlights different bacteria and fungi associated with specific fermentation periods which may influence the nutritional and organoleptic properties of the final fermented soybean foods doenjang.PMID:38247211 | DOI:10.4014/jmb.2312.12024
Source: Journal of Microbiology and Biotechnology - Category: Biotechnology Authors: Source Type: research