ArticleJournal of microbiology and biotechnology2020
Metabolite Profiling and Microbial Community of Traditional Meju Show Primary and Secondary Metabolite Differences Correlated with Antioxidant Activities.
Article in Journal of microbiology and biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Microbial and Metabolic Dynamics during Fermentation of Vinegar with Rye Bread.Current microbiology · 2025Article
- Harnessing genomic insights to identify antimicrobial traits inFood science and biotechnology · 2025Article
- Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics.Food chemistry: X · 2024Article
- Effects of effective microorganisms on the physiological status, intestinal microbiome, and serum metabolites of Eriocheir sinensis.International microbiology : the official journal of the Spanish Society for Microbiology · 2024Article
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Authors and funding
6 authors.
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Abstract
Meju, a type of fermented soybean paste, is used as a starter in the preparation of various Korean traditional soybean-based foods. In this study, we performed Illumina-MiSeq paired-end sequencing for microbial communities and mass spectrometry analysis for metabolite profiling to investigate the differences between 11 traditional meju products from different regions across Korea. Even though the bacterial and fungal communities showed remarkable variety, major genera including
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