Isolation and identification of psychrotrophic lactic acid bacteria in godo, the traditional fermented soy food in Japan-Reference-Cited by-同舟云学术

Isolation and identification of psychrotrophic lactic acid bacteria in godo, the traditional fermented soy food in Japan

Published:2022 Issue:5 Volume:68 Page:219-224
ISSN:0022-1260
Container-title:The Journal of General and Applied Microbiology
language:en
Short-container-title:J. Gen. Appl. Microbiol.

Author:

Shimodate Kasumi¹,Honda Hiroyuki¹

Affiliation:

1. Department of Life and Environmental Science, Faculty of Engineering, Hachinohe Institute of Technology

Publisher

Microbiology Research Foundation

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

https://www.jstage.jst.go.jp/article/jgam/68/5/68_2022.04.002/_pdf

Reference21 articles.

1. Allwood, J. G., Wakeling, L. T., and Bean, D. C. (2021) Fermentation and the microbial community of Japanese koji and miso: A review. J. Food Sci., 86, 2194-2207.

2. Aomoriken Nogyo Kairyo Fukyukai (2005) Aomori no Tsukemono Furusato no Aji to Kokoro wo Tsutaeru. Aomoriken Nogyo Kairyo Fukyukai, Aomori, 137 pp. (in Japanese).

3. Bechman, A., Phillips, R. D., and Chen, J. (2012) Changes in selected physical property and enzyme activity of rice and barley koji during fermentation and storage. J. Food Sci., 77, M318-M322.

4. Ebine, H. (1985) Progress in microbiology of miso fermentation. J. Soc. Brew. Jpn., 80, 181-186 (in Japanese).

5. Hamasaki, Y., Ayaki, M., Fuchu, H., Sugiyama, M., and Morita, H. (2003) Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products. Appl. Environ. Microbiol., 69, 3668-3671.

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