Kim, Tae-Woon <br/><br/>
Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis.  [electronic resource] 

 -  International journal of food microbiology  May 2009 
 - 265-71 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1879-3460 
<br/><br/><label>Standard No.: </label>10.1016/j.ijfoodmicro.2009.03.001  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bacteria--classification<br/>DNA Fingerprinting<br/>DNA, Bacterial<br/>DNA, Fungal<br/>Electrophoresis--methods<br/>Food Microbiology<br/>Fungi--classification<br/>Genes, Bacterial<br/>Genes, Fungal<br/>Genes, rRNA<br/>Polymerase Chain Reaction<br/>RNA, Ribosomal, 16S--genetics<br/>Soy Foods--microbiology<br/>Glycine max--microbiology