Corresponding author: Dongeun Yong Department of Laboratory Medicine and Research Institute of Bacterial Resistance, Yonsei University College of Medicine, 50 Yonsei-ro, Seodaemun-gu, Seoul 120-752, Korea Tel: +82-2-2228-2442, Fax: +82-2-364-1583, E-mail: [email protected] © The Korean Society for Laboratory Medicine. This is an Open Access article distributed under the terms of the Creative Commo...

The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identified in the koji stage, while 34 in the mash stage. After koji stage, 7 genera disappeared and 12 new genera appeared in the ma...

Ninety one samples of traditional fermented foods were collected from 20 Ecuadorian provinces. In order to identify strains with potential use as starter cultures in fermented foods, 119 lactic acid bacteria (LAB) strains were isolated and characterized by phenotypic tests and 16S ribosomal DNA (rDNA) sequencing. Forty seven percent of isolates were identified as facultative heterofermentative ...