Ethnic Fermented Foods and Alcoholic Beverages of Japan

Author:

Kitamura Yoshiaki,Kusumoto Ken-Ichi,Oguma Tetsuya,Nagai Toshiro,Furukawa Soichi,Suzuki Chise,Satomi Masataka,Magariyama Yukio,Takamine Kazunori,Tamaki Hisanori

Publisher

Springer India

Reference137 articles.

1. Ameyama, M., & Ohtsuka, S. (1990). Science of vinegar. Tokyo: Asakura-Shoten (in Japanese).

2. Ashiuchi, M., Soda, K., & Misono, H. (1999). A poly-γ-glutamate synthetic system of Bacillus subtilis IFO 3336: Gene cloning and biochemical analysis of poly-γ-glutamate produced by Escherichia coli clone cells. Biochemical and Biophysical Research Communications, 263, 6–12.

3. Brewing Society of Japan. (1991). Manufacturing technology of Honkaku Shochu (pp. 28–29). Tokyo: Brewing Society of Japan. in Japanese.

4. Brewing Society of Japan. (2006). The national microbe of Japan. http://www.jozo.or.jp/koujikinnituite2.pdf . Accessed 31 Mar 2015 (in Japanese).

5. Dicks, L. M. T., Holzapfel, W. H., Satomi, M., Kimura, B., & Fujii, T. (2009). Genus Tetragenococcus. In P. Vos, G. Garrity, D. Jones, N. R. Krieg, W. Ludwig, F. A. Rainey, K.-H. Schleifer, & W. Whitman (Eds.), Bergey’s manual of systematic bacteriology (Vol. 3, pp. 611–616). New York: Springer.

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