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2. Studies of lactic acid bacteria isolated from seed mash (part 1);Katagiri;J. Agric. Chem. Soc. Jpn.,1934
3. On the factor determining the flora of lactic acid bacteria in the starter of sake;Obayashi;J. Agric. Chem. Soc. Jpn.,1959
4. DGGE and PFGE analysis of lactic acid bacterial succession during Kimoto making;Masuda;Seibutsu-Kogaku Kaishi,2012
5. Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter;Koyanagi;Biosci. Biotechnol. Biochem.,2016