Direct contact of fermented rice bran beds promotes food-to-hand transmission of lactic acid bacteria.

Niwa, Ryo; Chen, Dominique; Seong, Young Ah; Jo, Kazuhiro; Ito, Kohei

Niwa, Ryo; Chen, Dominique; Seong, Young Ah; Jo, Kazuhiro; Ito, Kohei.

Afiliação

Niwa R; BIOTA Inc., Tokyo, 101-0022, Japan.
Chen D; Graduate School of Medicine, Kyoto University, Kyoto, 606-8501, Japan.
Seong YA; Faculty of Letters, Arts and Sciences, Waseda University, Tokyo, 162-8644, Japan.
Jo K; Faculty of Design & Engineering, Hosei University, Tokyo, 162-0843, Japan.
Ito K; Faculty of Design, Kyushu University, Fukuoka, 815-8540, Japan.

FEMS Microbiol Lett ; 3702023 01 17.

Article em En | MEDLINE | ID: mdl-37960971

Assuntos

Lactobacillales; Microbiota; Oryza; Humanos; Oryza/microbiologia; Fermentação; Verduras

Palavras-chave

Nukadoko; fermentation; food preservation; lactic acid bacteria; microbiome

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Lactobacillales / Microbiota Limite: Humans Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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