Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan

Bacterial strains were isolated from samples of Japanese rice vinegar (komesu) and unpolished rice vinegar (kurosu) fermented by the traditional static method. Fermentations have never been inoculated with a pure culture since they were started in 1907. A total of 178 isolates were divided into grou...

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Detalhes bibliográficos
Main Authors: Nanda, Kumiko, Taniguchi, Mariko, Ujike, Satoshi, Ishihara, Nobuhiro, Mori, Hirotaka, Ono, Hisayo, Murooka, Yoshikatsu
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2001
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC92679/
https://ncbi.nlm.nih.gov/pubmed/11157275
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.67.2.986-990.2001
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