ArticleFrontiers in microbiology2020
Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste.
Article in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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17 citing papers in PubMed.
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- Despite Its High Salt Content,Food science & nutrition · 2026Article
- Effects of Different Chili Pepper Varieties on the Quality and Microbial Diversity of Spontaneously Fermented Chili Paste.Foods (Basel, Switzerland) · 2026Article
- Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics.Food chemistry: X · 2025Article
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- Detection of the Microbial Composition of Some Commercial Fermented Liquid Products via Metagenomic Analysis.Foods (Basel, Switzerland) · 2023Article
- Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings.Heliyon · 2023Article
- Study on the quality formation mechanism of Zao chili with enhanced fermentation byFood chemistry: X · 2023Article
- Seasonal Changes in the Microbial Communities on Lettuce (Journal of microbiology and biotechnology · 2023Article
- Physicochemical, Microbial, and Volatile Compound Characteristics ofFoods (Basel, Switzerland) · 2022Article
- Effect of EnterotoxigenicJournal of microbiology and biotechnology · 2021Article
- Bacterial Community and Anti-Cerebrovascular Disease-RelatedMicroorganisms · 2021Article
- Quantification of Biogenic Amines in 35 Korean Cottage Industry TraditionalFoods (Basel, Switzerland) · 2021Article
- Protective Effect ofFoods (Basel, Switzerland) · 2021Article
- Analysis of Cultivable Microbial Community during Kimchi Fermentation Using MALDI-TOF MS.Foods (Basel, Switzerland) · 2021Article
- Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase.Frontiers in nutrition · 2021Article
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7 authors.
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Abstract
Gochujang is a Korean fermented hot pepper paste beneficial to human health by providing various nutrients. In this study, its physicochemical characteristics were identified, and its microbial communities were analyzed by high-throughput sequencing. The interrelationship between physicochemical characteristics and microbial composition was investigated to reveal the properties of gochujang before and after fermentation. After fermentation, all samples showed decreased salt concentration, pH, and reducing sugar content, while the acidity and amino-type nitrogen increased. The water content, salt concentration, amino-type nitrogen, and reducing sugar differed according to the batches of samples.
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