MIKI Takeo | The Institute of Enology and Viticulture, University of Yamanashi
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概要
The Institute of Enology and Viticulture, University of Yamanashi | 論文
- Growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria(BREWING AND FOOD TECHNOLOGY)
- Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan(BREWING AND FOOD TECHNOLOGY)
- Analysis of Lactic Acid Bacterial Flora during Miso Fermentation
- Isolation and Characterization of the Lactic Acid Bacterial Strain GM005 Producing a Antibacterial Substance from Miso-Paste Product
- Restriction Fragment Length Polymorphism Analysis of 16S rRNA Genes in Lactic Acid Bacteria Isolated from Red Wine