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NTIS 바로가기생명과학회지 = Journal of life science, v.31 no.10, 2021년, pp.922 - 928
하광수 ((재)발효미생물산업진흥원) , 김진원 ((재)발효미생물산업진흥원) , 신수진 ((재)발효미생물산업진흥원) , 정수지 ((재)발효미생물산업진흥원) , 양희종 ((재)발효미생물산업진흥원) , 정도연 ((재)발효미생물산업진흥원)
To profile the microbial compositions of Korean traditional fermented paste made from whole soybeans, Doenjang and Cheonggukjang, and compare their taxonomic differences, we analyzed the V3-V4 region of 16S rRNA of naturally fermented foods by using next generation sequencing. α-Diversity res...
Cho, S. H., Park, H. S., Jo, S. W., Yum, E. J., Yang, H. Y., Ha, G. S., Kim, E. J., Yang, S. J. and Jeong, D. Y. 2016. Comparison of microbial community profiling on traditional fermented soybean products (Deonjang, Gochujang) produced in Jeonbuk, Jeonnam, and Jeju province area. Kor. J. Microbiol. 53, 39-48.
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Hong, S. W., Lim, I. K., Kim, Y. W., Shin, S. M. and Chung, K. S. 2013. Denaturing gradient gel electrophoresis and culture-based analysis of the bacterial community in Cheonggukjang, a Korean traditional fermented soybean food from Gangwon province. Kor. J. Food Sci. Technol. 45, 515-520.
Illumina. 2013. 16S metagenomic sequencing library preparation protocol: Preparing 16S ribosomal RNA gene amplicons for the Illumina MiSeq system. Part no. 15044223 Rev B. Illumina, San Diego, CA. https://support.illumina.com/documents/documentation/chemistry_documentation/16s/16s-metagenomic-library-prep-guide-15044223-b.pdf
Kim, Y. S., Jeong, D. Y., Hwang, Y. T. and Uhm, T. B. 2011. Bacterial community profiling during the manufacturing process of traditional soybean paste by pyrosequencing method. Kor. J. Microbiol. 47, 275-280.
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Segata, N., Izard, J., Waldron, L., Gevers, D., Miropolsky, L., Garrett, W. S. and Huttenhower, C. 2011. Metagenomic biomarker discovery and explanation. Genome Bio. 12, R60.
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