文献
J-GLOBAL ID:201702232305225208
整理番号:17A0386489
醸造中の醤油の成分プロファイルに酵母と乳酸菌が及ぼす影響
Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation
著者 (8件):
Harada Risa
(Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan)
,
Yuzuki Masanobu
(Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan)
,
Ito Kotaro
(Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan)
,
Shiga Kazuki
(Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan)
,
Shiga Kazuki
(Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan)
,
Bamba Takeshi
(Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan)
,
Bamba Takeshi
(Division of Metabolomics, Research Center for Transomics Medicine, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan)
,
Fukusaki Eiichiro
(Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan)
資料名:
Journal of Bioscience and Bioengineering
(Journal of Bioscience and Bioengineering)
巻:
123
号:
2
ページ:
203-208
発行年:
2017年02月
JST資料番号:
G0535B
ISSN:
1389-1723
CODEN:
JBBIF6
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)