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MetabolomicsRole of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation
We investigated the effects of jeotgal (fermented fish sauce) on kimchi fermentation, with or without saeu-jeot and myeolchi-jeot. Bacterial community analysis showed that Leuconostoc, Weissella, Lactobacillus, and Tetragenococcus were the dominant genera; however, their succession depended on the p...
2019-02-07 | MTBLS654 | MetaboLights
Proteomicsmetaproteomic analysis of microbiota and metabolic pathways involved in taste formation during Chinese traditional fish sauce
Complex microbial metabolism is key to taste formation in high-quality fish sauce during fermentation. To guide quality supervising and targeted regulation, we analyzed the function of microbial flora during fermentation based on a previous metagenomic database. Most of the identified genes involved...
ORGANISM(S): Escherichia coli 
2022-05-20 | PXD031089 | Pride
Metaproteomics Fish sauce Fermentation 
GenomicsFish sauce microbiome
Fish sauce microbiome
PRJEB101114 | ENA
GenomicsFish sauce
Fish sauce Targeted loci environmental
PRJNA1346267 | ENA
GenomicsTraditional Chinese Fish Sauce
Traditional Chinese Fish Sauce Raw sequence reads
PRJNA552156 | ENA
GenomicsFish Sauce
Microbiome of fish sauce
PRJEB101096 | ENA
GenomicsTemporal Microbiome Shifts in Fish Sauce Fermentation Supplemented with T. halophilus A003
The microbiome of starter-inoculated fish sauce
PRJEB101111 | ENA
UnknownNudge interventions to reduce fish sauce consumption in Thailand.
Not available
S-EPMC7478907 | biostudies-literature
GenomicsThe microbiome of fermented fish sauce on day 0.
fish sauce_day 0
PRJEB101016 | ENA
UnknownReduction of salt content of fish sauce by ethanol treatment.
Not available
S-EPMC5583126 | biostudies-literature
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