Combination of four bacterial strains isolated from Yamahai‐shubo in traditional Japanese sake brewing

This study investigated the interactions of four bacteria strains isolated from Yamahai‐shubo, the source of yeast used to produce a Japanese traditional rice wine, Yamahai‐shikomi sake. The bacterial strains were nitrate‐reducing Pseudomonas sp. 61‐02, Leuconostoc mesenteroides LM‐1, Lactiplantibac...

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Detalles Bibliográficos
Autores principales: Fujiwara, Hisashi, Watanabe, Kunihiko, Wakai, Yoshinori
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261790/
https://www.ncbi.nlm.nih.gov/pubmed/37324876
http://dx.doi.org/10.1002/fsn3.3280

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261790/
https://www.ncbi.nlm.nih.gov/pubmed/37324876
http://dx.doi.org/10.1002/fsn3.3280

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