Art

J-GLOBAL ID：200902073210636527   Reference number：88A0255911

Production of natto starter.

納豆スターターの生産

Author (4)： SULISTYO J (Indonesian Inst. Sciences, Bogor, IDN) ,  TAYA N (Takano Foods Co. Ltd., Ibaraki, JPN) ,  FUNANE K (National Food Research Inst., Ministry of Agriculture, Forestry and Fisheries, Ibaraki, JPN) ,  KIUCHI K (National Food Research Inst., Ministry of Agriculture, Forestry and Fisheries, Ibaraki, JPN)
Material： 日本食品工業学会誌  (Journal of Japanese Society of Food Science and Technology)
Volume： 35  Issue： 4  Page： 278-283  Publication year： Apr. 1988 
JST Material Number： F0895A  ISSN： 0029-0394  CODEN： NSKGAX  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： natto ,...
Semi thesaurus term： Bacillus natto

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

Reference (12)：

• 1) SUWANA-ADTH, M., DAENGSUBHA. W., and SUYANANDANA, P.: Proc. Asian Symp. Non-Salted Soybean Fermentation, Tsukuba, p. 31-39 (1985).
• 2) KIUCHI, K., OHTA, T., ITo, H., TAKABAYASHI, T. and EBINE, H.: Agric. Food Chem., 24, 404 (1976).
• 3) WATANABE, T., EBINE, H. and OHTA, T.: Soybean Foods (Daizu Shokuhin), (Korin Shoin Co.Ltd., Tokyo), P, 123-140 (1970).
• 4) GIBSON, T., GORDON R.E.: BERGEY's Manual of Determinative Bacteriology, ed. by BUCHANAN, T.E. and GIBBSON, N.E. (Williams and Wilkins Co.), p.529-550 (1974).
• 5) OHKURO, I., KOMATSUZAKI, T., KURIYAMA, M. and KAWASHIMA, M.: Med. Biol, 101, 207 (1980).

Terms in the title (2)： 納豆 ,  スターター