Structure of Antibacterial Substance in Extract of Cocklebur Leaves Used for Preparation of Wheat-Koji (qu) Described in the Chinese Classic "Chi-min-yao-shu" and Its Effect on Growth of Bacteria and Yeasts

Food Science and Technology Research

Volumn 5, Issue 4, 1999, Pages 323-326

  Kanauchi, Makoto ^a   Shibano, Tomoko ^a   Shindo, Hitoshi ^a   Suzuki, Masaharu ^a   Kakuta, Toshitaka ^a   Yoshizawa, Kiyoshi ^a   Koizumi, Takeo ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

Author keywords

Chi min yao shu; Cocklebur; Koji (qu); MIC

Indexed keywords

BACILLUS SP.; BACTERIA (MICROORGANISMS); CANDIDA; SACCHAROMYCETALES; SACCHAROMYCOPSIS; TORULASPORA; TRITICUM AESTIVUM; XANTHIUM;

EID: 0346542716     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.5.323     Document Type: Article

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