Bacterial community analysis of eight samples of Korean traditional fermented seafood, gajami-sikhae, collected from three different regions was performed using a pyrosequencing method. This study sho
Cocoa bean fermentation is a necessary step in the production of all cocoa goods. The cocoa beans are surrounded by a pulp. During the fermentation process, the pulp is removed, enabling drying, and c
We recovered 12 MAGs from endive roots spontaneously fermented: two belong to Leuconostoc miyukkimchii, two to Leuconostoc mesenteroides subsp. mesenteroides, and eight to Weissella soli.
