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Autor:
NOBUKO, OHNO, YAYOI, SATO, MASAYOSHI, SAITO, YUKIO, HOSOYA, KIYOTO, KUSHIDA, SHOZO, FUJITA, YOSHIYUKI, OSHIKUBO, FUMIO, KOBAYASHI
Publikováno v:
和洋女子大学紀要. 家政系編 = The journal of Wayo Women's University. 49:45-56
Vegetables fermented with lactic acid bacteria have particular flavor and tastes contributed by the bacteria. This report deals with the isolation of a plant origin Lactobacillus sakei HS-１ from a well know fermented food called as Kimchi and the a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::ac0812b096ffd3be7e7e750d7dd75ae8
http://id.nii.ac.jp/1159/00000855/
http://id.nii.ac.jp/1159/00000855/
