Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi‐kurocha-Reference-Cited by-同舟云学术

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Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi‐kurocha

Published:2019-09-08 Issue:11 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Horie Masanori¹^ORCID,Tada Atsumi¹,Kanamoto Naoaki²,Tamai Takahisa²,Fukuda Naohiro²,Sugino Sakiko¹,Toyotome Takahito³,Tabei Yosuke¹

Affiliation:

1. Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan

2. Food Technology Center Ehime Institute of Industrial Technology Matsuyama Japan

3. Department of Veterinary Medicine Obihiro University of Agriculture and Veterinary Medicine Obihiro Japan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14186

Reference28 articles.

1. Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract

2. Production of γ‐aminobutylic acid by lactic acid bacteria;Hayakawa K.;Seibutsu‐Kogaku Kaishi,1997

3. Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea

4. Regional characteristics of Lactobacillus plantarum group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha

Cited by 11 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. Effects of water hardness on the flavor and antioxidant activity of Ishizuchi dark tea;Food Chemistry Advances;2023-10

2. Relationship between the Physiological Activity of Japanese Post-Fermented Teas and Lactic Acid Bacteria;Fermentation;2023-09-28

3. Characterization of Plantaricin Genes and Lactic Acid Production by Lactiplantibacillus plantarum strains Isolated from Ishizuchi-Kurocha;APPL FOOD BIOTECHNOL;2023

4. Analysis of D-amino acid in Japanese post-fermented tea, Ishizuchi-kurocha;Bioscience of Microbiota, Food and Health;2023

5. Modulation effects of microorganisms on tea in fermentation;Frontiers in Nutrition;2022-08-02

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