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Some Properties and Microbial Community Changes of Gul (Oyster) Jeotgal during Fermentation
Author
김정아, Zhuang Yao, 김현진, 김정환
Journal Title
한국미생물·생명공학회지
Publication Year
2019
Topics
Summary
Gul jeotgals were prepared using 3-year-aged solar salt, and fermented with and without starters (Bacillus subtilis JS2 and Tetragenococcus halophilus BS2-36) at 10℃ for 49 days. During fermentation, pH decreased and amino-type nitrogen content increased, and 16S rRNA gene analysis revealed changes in the microbial community. Specifically, strains of the Acidovorax and Variovorax genera were suggested to be involved in the fermentation of Gul jeotgal.
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