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J-GLOBAL ID：201702228359847763   Reference number：17A0267505

Study on characters of fermented germinated brown rice milk prepared with combination of two lactic acid bacteria

発芽玄米における二株複合乳酸菌の発酵特性に関する研究【JST・京大機械翻訳】

Author (8)： Zhu Lijie (College of Food Science and Technology,Bohai University,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Fang Yiyuan (College of Food Science and Technology,Bohai University,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Chen Yanjie (College of Food Science and Technology,Bohai University,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Liu Xiuying (College of Food Science and Technology,Bohai University,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Wang Bo (College of Food Science and Technology,Bohai University,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Liu He (College of Food Science and Technology,Bohai University,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  He Yutang (College of Food Science and Technology,Bohai University,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Ma Tao (College of Food Science and Technology,Bohai University,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 22  Page： 195-199,204  Publication year： 2016 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Lactobacillus plantarum,L. rha...

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Thesaurus term： *lactic acid bacteria ,  coefficient of viscosity ,  whey ,  proteolysis ,  *fermentation ,  refrigeration ,  substrate(biochemistry) ,  free amino acid ,  characterization ,  *germination ,  fermented milk
Semi thesaurus term： 菌株 ,  レオロジー特性 ,  生菌数 ,  *発芽玄米 , 【Automatic Indexing@JST】

Author keywords (4)： Lactobacillus ,  co-culture ,  germinated brown rice milk ,  properties

JST classification (5)： Microbiology(other than viruses)in general  (EG03010C) ,  Cheese  (FJ12025C) ,  Basic medicine on musculoskeletal system  (GG01020B) ,  Microorganism physiology in general  (EG03051L) ,  Dairy products  (FJ12023U)

Terms in the title (4)： 発芽玄米 ,  乳酸菌 ,  発酵 ,  研究