Art

J-GLOBAL ID：201702223586314592   Reference number：17A0078495

Effects of Fermentation Methods on Physicochemical and Microbiological Characteristics of Pickled Chinese Yam

ヤムイモの特性と微生物の変化に及ぼす発酵方法の影響を研究した。【JST・京大機械翻訳】

Author (6)： Ma Yanhong (Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences) ,  Wei Jianming (Fengxian Products Quality Supervision and Inspection Institute) ,  Hou Hongping (College of Food Science and Engineering, Shanxi Agricultural University) ,  Zhang Hongzhi (Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences) ,  Li Yahui (Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences) ,  Qiao Yuefang (College of Food Science and Engineering, Shanxi Agricultural University)
Material： Shipin Kexue  (Food Science)
Volume： 37  Issue： 17  Page： 179-184  Publication year： 2016 
JST Material Number： C2151A  ISSN： 1002-6630  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The effect of four different f...

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Thesaurus term： nitrite ,  lactic acid bacteria ,  inoculation ,  quality ,  pickle ,  *microorganism ,  colony(community) ,  coliform group ,  *fermentation ,  Escherichia coli
Semi thesaurus term： スコア ,  官能特性 ,  混合接種 ,  自然発酵 ,  *ヤムイモ , 【Automatic Indexing@JST】

Author keywords (5)： pickled Chinese yam ,  fermentation methods ,  physicochemical characteristics ,  microorganism ,  sensory quality

JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Terms in the title (4)： ヤムイモ ,  微生物 ,  発酵 ,  研究