Articles with "gajami sikhae" as a keyword



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Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry

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Published in 2022 at "Foods"

DOI: 10.3390/foods11070909

Abstract: Gajami-sikhae is a traditional Korean fermented fish food made by naturally fermenting flatfish (Glyptocephalus stelleri) with other ingredients. This study was the first to investigate the diversity and dynamics of lactic acid bacteria in gajami-sikhae… read more here.

Keywords: sikhae traditional; korean fermented; traditional korean; gajami sikhae ... See more keywords