ArticlePloS one2020
Culture-dependent and -independent investigations of bacterial migration into doenjang from its components meju and solar salt.
Article in PloS one, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 16 citations in OpenAlex.
- Mutation of the gidB gene causes intrinsic streptomycin resistance in Bacillus velezensis.Scientific reports · 2025Article
- Investigation of Microbial Community of Korean Soy Sauce (Microorganisms · 2024Article
- Specificity of Amino Acid Profiles Produced in Soybean Fermentations by ThreeJournal of microbiology and biotechnology · 2024Article
- Bacterial Community of Breast Milk in Breastfeeding Women Using Culture-Dependent and Culture-Independent Approaches.Journal of microbiology and biotechnology · 2024Article
- The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation.PloS one · 2024Article
- Novel Starter StrainFoods (Basel, Switzerland) · 2023Article
- Antioxidant and anti-inflammatory effects of solar salt brined kimchi.Food science and biotechnology · 2023Article
- Deciphering microbial community dynamics along the fermentation course of soy sauce under different temperatures using metagenomic analysis.Bioscience of microbiota, food and health · 2023Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
We determined bacterial migration into doenjang from its components, meju and solar salt using culture-based and 16S rRNA gene-based culture-independent techniques (pyrosequencing of total DNA). Pyrosequencing results suggested that the bacterial communities of meju, but not solar salt, significantly affected those of doenjang communities. Culture-based pyrosequencing analysis yielded similar results. These results indicate that most predominant bacterial species in doenjang migrated from meju, not solar salt. We therefore believe that the present study is one of the most comprehensive comparisons of bacterial communities of fermented soybeans using culture-dependent and -independent methods. Furthermore, pyrosequencing of the V3 and V4 regions of bacterial 16S rRNA did not distinguish among Bacillus amyloliquefaciens, B. siamensis, and B. velezensis as well as between Enterococcus faecium and E. hirae.
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