Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan.

NANDA K; TANIGUCHI M; UJIKE S; ISHIHARA N; MORI H; ONO H; MUROOKA Y

Art

J-GLOBAL ID：200902126004503940 Reference number：01A0406397

Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan.

日本産ライスビネガー(米酢)および未精白ライスビネガー(黒酢)の伝統的酢酸発酵における酢酸菌の特性づけ

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Material：
Volume： 67 Issue： 2 Page： 986-990 Publication year： Feb. 2001
JST Material Number： A0427A ISSN： 0099-2240 CODEN： AEMIDF Document type： Article
Article type：短報 Country of issue： United States (USA) Language： ENGLISH (EN)

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Microorganism ecology , Fermented seasonings

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