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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,...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BMFH Press
2014
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| Materias: | |
| 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 |