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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| 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 |