TAXONOMIC STUDIES ON THE HIOCHI-BACTERIA, SPECIFIC SAPROPHYTES OF SAKE
Author:
Publisher
Microbiology Research Foundation
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://www.jstage.jst.go.jp/article/jgam1955/3/2/3_2_102/_pdf
Cited by 22 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Application of multiple ultra-high-pressure homogenization to the pasteurization process of Japanese rice wine, sake;Journal of Bioscience and Bioengineering;2023-08
2. Diversity of Bacillus Isolates from the Sake Brewing Process at a Sake Brewery;Microorganisms;2021-08-18
3. Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries;Journal of Bioscience and Bioengineering;2019-05
4. Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials;Journal of Bioscience and Bioengineering;2018-01
5. Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria;European Food Research and Technology;2015-03-07
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