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J-GLOBAL ID：200902204136463396   Reference number：03A0596535

Studies on the Screening of Lactic Acid Bacteria Suitable for Hyposalt-pickles and Their Fermentation Conditions

漬物に適した乳酸菌の選択と発酵条件の確立
Author (3)：
ISHIKAWA KEN'ICHI

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(愛知県産業技術研 食品工技セ)

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, 
KATO TAKEO

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(愛知県産業技術研 食品工技セ)

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, 
KOMIYA TAKASHI

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(三重大 生物資源)

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Material：
日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)

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Volume： 50  Issue： 8  Page： 361-364  Publication year： Aug. 15, 2003 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*pickled product

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

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Reference (15)：
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漬物

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, 
乳酸菌

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, 
発酵

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