Effects of transient change in temperature by daki warm treatment on the growth of bacteria during kimoto-style seed mash preparation.

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作者： Masayuki,Takahashi ^[1] ; Kana,Morikawa ^[2] ; Takeshi,Akao ^[2]

作者单位： National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan. Electronic address: m.takahashi@nrib.go.jp. ^[1] National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan. ^[2]

关键词 Kimoto Latilactobacillus sakei Leuconostoc citreum Leuconostoc gasicomitatum Leuconostoc gelidum Peak-to-trough ratio Sake Shubo Yamahai daki

DOI 10.1016/j.jbiosc.2024.12.011

PMID 39827070

发布时间 2025-01-18

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Journal of bioscience and bioengineering

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Effects of transient change in temperature by daki warm treatment on the growth of bacteria during kimoto-style seed mash preparation.

Journal of bioscience and bioengineering

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Journal of bioscience and bioengineering

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Effects of transient change in temperature by daki warm treatment on the growth of bacteria during kimoto-style seed mash preparation.

Journal of bioscience and bioengineering

相似文献

Journal of bioscience and bioengineering

相关期刊

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