ArticleFood chemistry: X2024
Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Quality properties of fermented butter using extract solution from Korean traditional fermented pastes.Food science of animal resources · 2026Article
- Effects of yeast inoculation on community, metabolites, and flavors in ganjang, a traditional Korean fermented soy sauce.Food chemistry: X · 2026Article
- Impact ofFoods (Basel, Switzerland) · 2026Article
- Genome-resolved insights into the ecology, metabolic potential, salt-stress adaptation, and safety of Staphylococcus in traditional Korean soybean fermentation.NPJ science of food · 2026Article
- Targeted enhancement strategies for Sojae Semen Praeparatum: Impact ofFood chemistry: X · 2025Article
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Authors and funding
4 authors.
Funding
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Abstract
Fermentative features of doenjang-meju, a traditional Korean soybean brick, were investigated over 45 days via genome-centered metatranscriptomics. The pH value rapidly decreased within 10 days and successively increased after 20 days, along with an initial bacterial growth, including lactic acid bacteria, and subsequent fungal growth, suggesting their association. Polysaccharides and lipids underwent degradation, and amino acids, free sugars, and organic acids increased during the early stage. Metagenome analysis identified
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