Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food
- Author
- JI YOUNG JUNG1 ; SE HEE LEE1 ; JEONG MYEONG KIM1 ; MOON SU PARK1 ; BAE, Jin-Woo2 ; HAHN, Yoonsoo1 ; MADSEN, Eugene L3 ; CHE OK JEON1
[1] Schools of Biological Sciences, Research Center for Biomolecules and Biosystems, Chung-Ang University, Seoul 156-756, Korea, Republic of
[2] Department of Biology, Kyung Hee University, Seoul 130-701, Korea, Republic of
[3] Department of Microbiology, Cornell University, Ithaca, New York 14853-8101, United States - Source
Applied and environmental microbiology (Print). 2011, Vol 77, Num 7, pp 2264-2274, 11 p ; ref : 61 ref
- CODEN
- AEMIDF
- ISSN
- 0099-2240
- Scientific domain
- Biotechnology; Ecology; Environment; Microbiology, infectious diseases
- Publisher
- American Society for Microbiology, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Produit alimentaire Produit fermenté Métagénomique
- Keyword (en)
- Foodstuff Fermented product Metagenomics
- Keyword (es)
- Producto alimenticio Producto fermentado
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A05 Microbiology
- Discipline
- Microbiology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 24066436
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1128/AEM.02157-10 
https://dx.doi.org/10.1128/AEM.02157-10
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