Isolation and characterization of lactic acid bacteria fermenting at a lowtemperature from rice koji.

• Kuros,Naotaka

  Alcoholic Beverages and Food Res. Labs., Takara Shuzo

• Asano,Tadao

  Alcoholic Beverages and Food Res. Labs., Takara Shuzo

• Asano,Kosuke

  Alcoholic Beverages and Food Res. Labs., Takara Shuzo

• Kawakita,Sadao

  Alcoholic Beverages and Food Res. Labs., Takara Shuzo

• Tarumi,Shoji

  Alcoholic Beverages and Food Res. Labs., Takara Shuzo

• Hiramatsu,Junichi

  Alcoholic Beverages and Food Res. Labs., Takara Shuzo

Bibliographic Information

Other Title

• 938 米麹からの低温発酵性乳酸菌の分離と諸特性

Journal

• 日本生物工学会大会講演要旨集

  日本生物工学会大会講演要旨集 平成13年度 363-, 2001-08-24

  日本生物工学会

Keywords

• rice koji
• lactic acid bacteria
• citric acid fermentation
• sake brewing

Details

• CRID: 1541698620220189312
• NII Article ID: 110002923232
• NII Book ID: AN10549378
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10525358
• Text Lang: ja
• Data Source:
  • NDL-Digital
  • CiNii Articles