Combinations of lactic acid bacteria and yeast suitable for preparation of marine silage
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2004-06-01
著者
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Satoh Yoko
National Research Institute Of Fisheries Science Fisheries Research Agency
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Murata Masakazu
National Research Institute Of Fisheries Science
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Murata Masakazu
National Research Institute Of Fisheries Science Fisheries Research Agency
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UCHIDA MOTOHARU
National Research Institute of Fisheries and Environment of Inland Sea
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AMAKASU HANAKO
National Research Institute of Fisheries Science, Fisheries Research Agency
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Uchida Motoharu
National Research Institute Of Fisheries And Environment Of Inland Sea Fisheries Research Agency
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Murata Masakazu
National Res. Inst. Of Fisheries Sci. Fisheries Res. Agency
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Amakasu Hanako
National Research Institute Of Fisheries Science Fisheries Research Agency
関連論文
- Lactic acid bacteria effective for regulating the growth of contaminant bacteria during the fermentation of Undaria pinnatifida (Phaeophyta)
- Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix
- Combinations of lactic acid bacteria and yeast suitable for preparation of marine silage
- Formation of Single Cell Detritus Densely Covered with Bacteria during Experimental Degradation of Laminaria japonica Thalli
- Phylogenic analysis of three marine bacteria that have an ability to decompose Laminaria japonica
- Mass preparation of marine silage from Undaria pinnatifida and its dietary effect for young pearl oysters
- Inhibitory Effect of Porphyran, Prepared from Dried "Nori", on Contact Hypersensitivity in Mice
- Production of L(+)-Lactic Acid from Mixed Acid and Alkali Hydrolysate of Brown Seaweed
- Distribution and Characterization of Bacteria Capable of Decomposing Brown Algae Fronds in Waters Associated with Laminaria Vegetation
- Efficient bioethanol production from water hyacinth Eichhornia crassipes by both preparation of the saccharified solution and selection of fermenting yeasts
- Structural Features of N-Glycans of Seaweed Glycoproteins : Predominant Occurrence of High-Mannose Type N-Glycans in Marine Plants