Traditional healthful fermented products of Japan

Journal of Industrial Microbiology and Biotechnology

Volumn 35, Issue 8, 2008, Pages 791-798

  Murooka, Yoshikatsu ^a   Yamshita, Mitsuo ^b  

^a HIROSHIMA INSTITUTE OF TECHNOLOGY   (Japan)

^b OSAKA UNIVERSITY   (Japan)

Author keywords

Black rice vinegar; Miso; Natto; Probiotics; Soy sauce (shoyu)

Indexed keywords

ACETIC ACID; AMYLASE; LACTIC ACID; VINEGAR;

FERMENTATION; FOOD INDUSTRY; HUMAN; IMMUNE SYSTEM; JAPAN; LACTIC ACID BACTERIUM; MICROORGANISM; NONHUMAN; REVIEW; RICE; SOYBEAN; YEAST;

ANIMALS; BACTERIA; FERMENTATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; FUNGI; HEALTH FOOD; HUMANS; JAPAN;

ANIMALIA; BACTERIA (MICROORGANISMS); GLYCINE MAX; HORDEUM;

EID: 48349084356     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-008-0362-5     Document Type: Review

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