Antagonism Between Osmophilic Lactic Acid Bacteria and Yeasts in Brine Fermentation of Soy Sauce
Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentat...
Sábháilte in:
| Foilsithe in: | Appl Environ Microbiol |
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| Príomhchruthaitheoirí: | , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
American Society for Microbiology (ASM)
1980
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| Ábhair: | |
| Rochtain ar líne: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC291603/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345625/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.40.3.452-457.1980 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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