Development of Food Processing Technology Using LacticAcid bacteria Isolated from Local Foods in Niigata-Reference-Cited by-同舟云学术

Development of Food Processing Technology Using LacticAcid bacteria Isolated from Local Foods in Niigata

Published:2022-07-15 Issue:7 Volume:69 Page:335-341
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Nishiwaki Toshikazu¹

Affiliation:

1. Food Research Center, Niigata Agricultural Research Institute

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/69/7/69_335/_pdf

Reference13 articles.

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2. 2) Kurose, N., Asano, T., Kawakita, S., and Tarumi,S. (2004). Isolation and characterization of psychotrophic Leuconostoc citreum isolated from rice koji. Seibutsu-kogaku kaishi, 82(5), 183-190 (黒瀬直孝, 浅野忠男, 川北貞夫, 垂水彰二. 米麹からの低温発酵性Leuconostoc citreumの分離と諸性質, 生物工学会誌).

3. 3) Chaillou, S., Champomier-Verges, M. C., Cornet, M., Crutz-Le Coq, A. M., Dudez, A. M., Martin, V., Beaufils, S., Darvon-Rongere, E., Bossy, R., Loux, V., and Zagorec, M. (2005). The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K. Nature Biotechnology, 23(12), 1527-1533.

4. 4) Nyquist, O. L., McLeod, A., Brede, D. A., Snipen, L., Aakra, A., and Nes, I. F. (2011). Comparative genomics of Lactobacillus sakei with emphasis on strains from meat. Molecular Genetics Genomics, 285, 297-311.

5. 5) Yoshikawa, S. (2011) Effect of halotolerant starter microorganisms inoculation to the fermentation and the quality of fish sauce. Journal of the Brewing Society of Japan (Nippon Jozokyokaishi), 106(8), 515-527 (吉川修司. 耐塩性微生物スターターの接種が魚醤油の発酵および品質に与える影響, 日本醸造協会誌).