Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations.

ABSTRACT: To investigate the effects of salt concentration on saeu-jeot (salted shrimp) fermentation, four sets of saeu-jeot samples with 20%, 24%, 28%, and 32% salt concentrations were prepared, and the pH, bacterial and archaeal abundances, bacterial communities, and metabolites were monitored during the entire fermentation period. Quantitative PCR showed that Bacteria were much more abundant than Archaea in all saeu-jeot samples, suggesting that bacterial populations play more important roles than archaeal populations even in highly salted samples. Community analysis indicated that Vibrio, Photobacterium, Psychrobacter, Pseudoalteromonas, and Enterovibrio were identified as the initially dominant genera, and the bacterial successions were significantly different depending on the salt concentratio

SUBMITTER: Lee SH 

PROVIDER: S-EPMC3938600 | biostudies-literature | 2014

REPOSITORIES: biostudies-literature