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Characterisation of the bacterial community structures of sunki, a traditional unsalted pickle of fermented turnip leaves.
Tomita, Satoru; Watanabe, Jun; Nakamura, Toshihide; Endo, Akihito; Okada, Sanae.
Afiliação
  • Tomita S; Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan. Electronic address: satorutomita@affrc.go.jp.
  • Watanabe J; Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
  • Nakamura T; Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
  • Endo A; Department of Food, Aroma and Cosmetic Chemistry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan.
  • Okada S; Kiso Town Resource Institute, 2326-6 Fukushima, Kisomachi, Kiso, Nagano 397-8588, Japan; Department of Applied Biological Science, Faculty of Agriculture, Takasaki University of Health and Welfare, 54 Nakaorui, Takasaki, Gunma 370-0033, Japan.
J Biosci Bioeng ; 129(5): 541-551, 2020 May.
Article em En | MEDLINE | ID: mdl-31826833
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Brassica napus / Microbiota / Lactobacillus País/Região como assunto: Asia Idioma: En Revista: J Biosci Bioeng Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Brassica napus / Microbiota / Lactobacillus País/Região como assunto: Asia Idioma: En Revista: J Biosci Bioeng Ano de publicação: 2020 Tipo de documento: Article