Quality Improvement of Miso and Soy Sauce by Lactic Acid Bacteria : Inhibition of Spoilage Bacteria and Browning
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概要
- 論文の詳細を見る
- 2000-12-01
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関連論文
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- Effects of Meat-conditioning and Lactic Fermentation on Pork Muscle Protein Degradation
- Isolation of Enterococcus faecium with Antibacterial Activity and Characterization of Its Bacteriocin
- Complete Growth Inhibition of Bacillus subtilis by Nisin-Producing Lactococci in Fermented Soybeans
- Growth of Nisin-Producing Lactococci in Cooked Rice Supplemented with Soybean Extract and its Application to Inhibition of Bacillus subtilis in Rice Miso
- Quality Improvement of Miso and Soy Sauce by Lactic Acid Bacteria : Inhibition of Spoilage Bacteria and Browning