Diversity of Lactic Acid Bacteria Involved in the Fermentation of Awa-bancha

The lactic acid bacteria involved in fermentation and components in the tea leaves of Awa-bancha, a post-fermented tea produced in Naka, Kamikatsu, and Miyoshi, Tokushima, were investigated in the present study. Lactic acid bacteria were isolated from tea leaves after anaerobic fermentation and iden...

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Detalles Bibliográficos
Autores principales: Nishioka, Hiroki, Ohno, Tomoki, Iwahashi, Hitoshi, Horie, Masanori
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japanese Society of Microbial Ecology / Japanese Society of Soil Microbiology / Taiwan Society of Microbial Ecology / Japanese Society of Plant Microbe Interactions / Japanese Society for Extremophiles 2021
Materias:
Regular Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8674441/
https://www.ncbi.nlm.nih.gov/pubmed/34840198
http://dx.doi.org/10.1264/jsme2.ME21029

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8674441/
https://www.ncbi.nlm.nih.gov/pubmed/34840198
http://dx.doi.org/10.1264/jsme2.ME21029

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