Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing

► Bacterial diversity of cheonggukjang analyzed by barcoded pyrosequencing. ► Existence of unexpectedly high variety of unclassified Bacillus species. ► Lactic acid bacteria as the dominant member of cheonggukjang microbial community. ► Regional variations in the microbial community of cheonggukjang.