Proj
J-GLOBAL ID:200904062498817267  Research Project code:0250001104 Update date:Feb. 02, 2006

Study for assessment of yeast for fermentation of soybean to miso paste aiming at prevention of swelling

フクレ防止を目的とした味噌醸造用酵母の評価に関する研究
Study period:2001 - 2001
Organization (1):
Investigating Researcher (1):
Research overview:
Alcohol-sensitive yeast is selected and applied to miso fermentation test to reduce the quantity of alcohol to be added for prevention of swelling of mature miso.
Research program: Cooperative Research

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