Isolation and characterization of Wickerhamomyces anomalus in godo, a fermented soybean food-Reference-Cited by-同舟云学术

Isolation and characterization of Wickerhamomyces anomalus in godo, a fermented soybean food

Published:2024-06-15 Issue:6 Volume:71 Page:201-205
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:Journal of The Japanese Society for Food Science and Technology

Author:

Honda Hiroyuki¹,Obara Takeru¹,Kawamura Yuuka¹,Matsuzuka Yugo¹,Abe Hisato¹

Affiliation:

1. Faculty of Engineering, Hachinohe Institute of Technology, Hachinohe

Publisher

Japanese Society for Food Science and Technology

Link

https://www.jstage.jst.go.jp/article/nskkk/71/6/71_NSKKK-D-23-00101/_pdf

Reference21 articles.

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2. 2) Sugawara, E., Ohyama, Y., Arakawa, K., and Ohmori, T. (1995). The "Godo", fermented food relating to soybeans: The background of ingestion in Iwate prefecture and sitological evaluation. Annual Report of the Faculty of Education, University of Iwate, 55, 119–130 (菅原悦子, 大山陽子, 荒川薫子, 大森輝. 大豆関連発酵食品「ごど」:岩手県特産の背景と食品学的評価, 岩手大学教育学部研究年報).

3. 3) Shimodate, K. and Honda, H. (2022). Isolation and identification of psychrotrophic lactic acid bacteria in godo, the traditional fermented soy food in Japan. J. Gen. Appl. Microbiol., 68, 219–224.

4. 4) 人見必大著, 島田勇雄訳注 (1976).「本朝食鑑1」, 平凡社, 東京.

5. 5) 森山泰太郎, 高橋みちよ, 村上ウメ子, 西山和子, 小熊健, 上田節子 (1986).「日本の食生活全集 2 聞き書　青森の食事」, 農山漁村文化協会, 東京.