Effects of Japanese pepper and red pepper on the microbial community during nukadoko fermentation

Nukadoko is a fermented rice bran bed traditionally used for pickling vegetables in Japan. To date, the production of both homemade and commercial nukadoko has depended on natural fermentation without using starter cultures. Spices, Japanese pepper, and red pepper, are added to nukadoko empirically,...

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Detalles Bibliográficos
Autores principales: ONO, Hiroshi, NISHIO, Shoko, TSURII, Jun, KAWAMOTO, Tetsuhiro, SONOMOTO, Kenji, NAKAYAMA, Jiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BMFH Press 2014
Materias:
Full Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4300311/
https://www.ncbi.nlm.nih.gov/pubmed/25625032
http://dx.doi.org/10.12938/bmfh.2014-011

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4300311/
https://www.ncbi.nlm.nih.gov/pubmed/25625032
http://dx.doi.org/10.12938/bmfh.2014-011

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