Art

J-GLOBAL ID：200902213044429336   Reference number：03A0414830

Influences of Barks Addition on the Growth of Microorganisms and the Ingredients of Basi in Basi Fermentation

バシ発酵における樹皮類添加の微生物の生育ならびにバシ成分への影響

Author (3)： MURA K (Tokyo Univ. Agriculture, Tokyo, JPN) ,  SANCHEZ P C (Univ. Philippines at Los Banos, Laguna, PHL) ,  TANIMURA W (Tokyo Univ. Agriculture, Tokyo, JPN)
Material： 日本食品保蔵科学会誌  (Food Preservation Science)
Volume： 29  Issue： 3  Page： 147-152  Publication year： May. 31, 2003 
JST Material Number： Z0775A  ISSN： 1344-1213  CODEN： NSHKCW  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： traditional food ,...
Semi thesaurus term： Philippines

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JST classification (1)： General  (FK04021Y)

Reference (17)：

• TANIMURA, W. The fermented food in the Philippines. (Part 2) Basi (Sugarcane wine). J. Agric. Sci., Tokyo Nogyo Daigaku. 1977, 22, 135
• MURA, K. Influence of samac bark, samac fruit, samac leaf, and duhat bark on growth of microorganisms. Hakkokogaku Kaishi. 1986, 64, 1
• MURA, K. Growth inhibition of lactic acid bacteria by samac (Macharanga grandifolia Linn.) bark. Hakkokogaku Kaishi. 1986, 64, 417
• MURA, K. Inhibitory substance for the growth of lactic acid bacteria in samac (Macharanga grandifolia Linn.) bark. Hakkokogaku Kaishi. 1987, 65, 399
• MURA, K. Inhibitory substance for the growth of lactic acid bacteria in samac (Macharanga grandifolia Linn.) fruit. Nippon Shokuhin Kagaku Kogaku Kaishi. 1996, 43, 866

Terms in the title (4)： 発酵 ,  樹皮 ,  微生物 ,  生育