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Characterization of lactic acid bacteria isolated from the fermented foods in Miyazaki [Japan]

2009

Takayama, K., Miyazaki-ken. Food Research and Development Center (Japan) | Kuroki, K. | Mizutani, M. | Yamamoto, H. | Ochi, H. | Kudo, T.

AGROVOC Keywords
alimentos fermentados chemicophysical properties fermentation fermentation lactique fermented foods fermented products flora microbiana flore microbienne food technology identification lactic acid bacteria lactic fermentation microbial flora productos fermentados technologie alimentaire tecnologia de alimentos
Bibliographic information
Issue 53 ISSN 1345-5974
Pagination
pp. 95-97
Other Subjects
Bacterias acidolacticas; Propiedades fisicoquimicas; Fermentacion lactica; Fermentacion; Produit fermente; Aliment fermente; Bacterie lactique; Propriete physicochimique; Identificacion
Language
Japanese
Note
Summary (Ja)
4 tab.
Type
Summary
2010-05-15
AGRIS AP
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