Biopreservation by the use of lactic acid bacteria: miso fermentaion with lactic acid starter cultures

Takeo KATO

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Biopreservation by the use of lactic acid bacteria: miso fermentaion with lactic acid starter cultures

机译：通过使用乳酸菌进行生物保存：使用乳酸发酵剂进行味o发酵

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来源
《日本酿造协会志》 |1999年第9期| 共7页
作者
Takeo KATO;
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原文格式 PDF
正文语种 jpn
中图分类食品工业 ;
关键词
lactic acid bacteria; miso fermentaion; biopreservation; brewing technology;

机译：乳酸菌大酱发酵生物保存酿造工艺;

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专利

1. Biopreservation by the use of lactic acid bacteria: miso fermentaion with lactic acid starter cultures [J] . Takeo KATO 日本酿造协会志 . 1999 ,第9期

机译：通过使用乳酸菌进行生物保存：使用乳酸发酵剂进行味o发酵
2. Selective enumeration of Lactobacillus acidophilus, Bifidobacterium spp., starter lactic acid bacteria and non-starter lactic acid bacteria from Cheddar cheese. [J] . Darukaradhya J, Phillips M, Kailasapathy K International Dairy Journal . 2006 ,第5期

机译：切达干酪中嗜酸乳杆菌，双歧杆菌属，发酵乳酸菌和非发酵乳酸菌的选择性列举。
3. Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation [J] . Timothy Lefeber, Maarten Janssens, Nicholas Camu, Applied and Environmental Microbiology . 2010 ,第23期

机译：可可浆模拟培养基中乳酸菌和乙酸菌菌株对可可豆发酵发酵培养物动力学的动力学分析
4. The kinetics of enzymes that involved in cassava fermentation produce by co-culture starter of two lactic acid bacteria [C] . Andri Frediansyah, Muhammad Kurniadi, Nurul Noviandi Nahdia Putri, International Conference on Bioscience, Biotechnology, and Biometrics . 2019

机译：参与木薯发酵产生两种乳酸菌的酶发酵产生的酶的动力学
5. Characterization of L. plantarum/pentosus for Starter Cultures in Cucumber Fermentation and Conjugative Transferability of Antibiotic Resistance in Lactic Acid Bacteria. [D] . Anekella, Kartheek. 2016

机译：植物乳酸菌/戊糖在黄瓜发酵中的发酵培养及乳酸菌中抗生素耐药性的共轭转移特性。
6. Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation [O] . Timothy Lefeber, Maarten Janssens, Nicholas Camu, 2010

机译：可可浆模拟培养基中乳酸菌和乙酸菌菌株对可可豆发酵发酵培养物动力学的动力学分析
7. Malo-Lactic Fermentation Tests Using Commercial Starter Cultures of Lactic Acid Bacteria in Domestic Red Winemaking [O] . Takumi ONDA 2015

机译：利用国内红葡萄酿造乳酸菌商业原液培养的乳乳酸发酵试验

Biopreservation by the use of lactic acid bacteria: miso fermentaion with lactic acid starter cultures

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