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...
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| Udgivet i: | Appl Environ Microbiol |
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| Principais autores: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
American Society for Microbiology (ASM)
1980
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| Fag: | |
| Online adgang: | 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 |
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