The Characteristics of the Lactic Acid Bacteria Isolated from Moto, Yeast Mashes for Saké Manufacture-Reference-Cited by-同舟云学术

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The Characteristics of the Lactic Acid Bacteria Isolated from Moto, Yeast Mashes for Saké Manufacture

Published:1934 Issue:10-12 Volume:10 Page:156-157
ISSN:1881-1272
Container-title:Bulletin of the Agricultural Chemical Society of Japan
language:en
Short-container-title:Bulletin of the Agricultural Chemical Society of Japan

Author:

KATAGIRI Hideo,KITAHARA Kakuo,FUKAMI Kanji

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Analytical Chemistry

Cited by 21 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. Genomic and metabolomic analysis of Latilactobacillus sakei DCF0720 for black soybean yogurt fermentation;International Journal of Food Microbiology;2024-12

2. Lot-to-lot variation in the microbiota during the brewing process of <i>kimoto</i>-type Japanese rice wine;Bioscience of Microbiota, Food and Health;2024

3. Phylogenomic analysis in <i>Latilactobacillus sakei</i> by using polymorphisms detected by next-generation sequencing;Bioscience of Microbiota, Food and Health;2023

4. Diversity and Robustness of Fermentation Property and Bacterial Microbiota Formation in Traditional Fermented Foods;Japanese Journal of Food Microbiology;2021-03-31

5. Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites;Current Microbiology;2018-08-16

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