Selective Proliferation of Lactic Acid Bacteria and Accumulation of Lactic Acid during Open Fermentation of Kitchen Refuse with Intermittent pH Adjustment

Food Science and Technology Research

Volumn 6, Issue 2, 2000, Pages 140-145

  Sakai, Kenji ^a   Murata, Yoshihiro ^b   Yamazumi, Hiroshi ^b   Tau, Yuko ^a   Mori, Masatsugu ^a   Moriguchi, Mitsuaki ^a   Shirai, Yoshihito ^b  

^a OITA UNIVERSITY   (Japan)

^b KYUSHU INSTITUTE OF TECHNOLOGY   (Japan)

Author keywords

Kitchen refuse; Lactic acid; Lactobacillus brevis; Lactobacillus plantarum; Open fermentation; pH

Indexed keywords

EID: 0002976482     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.6.140     Document Type: Article

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