Art
J-GLOBAL ID：200902136370710792   Reference number：98A0284363

Salt-tolerant Mechanism of the Miso Yeast, Zygosaccharomyces rouxii, and Evaluation of the Yeast Vitality.

味噌酵母の耐塩性機構と生理活性について
Author (1)：
YOSHIKAWA SHIGETOSHI

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(長野県食品工試)

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Material：
日本醸造協会誌  (Journal of the Brewing Society of Japan)

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Volume： 93  Issue： 2  Page： 92-102  Publication year： Feb. 1998 
JST Material Number： F0481A  ISSN： 0914-7314  CODEN： NJKYES  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
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Keywords indexed to the article.
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*Zygosaccharomyces rouxii

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,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Fermented seasonings 
(FK04030S)

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,  Microorganism physiology in general 
(EG03051L)

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Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
味噌酵母

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, 
耐塩性

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, 
生理活性

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