Effects of Japanese pepper and red pepper on the microbial community during nukadoko fermentation

Bioscience of Microbiota, Food and Health

Volumn 34, Issue 1, 2015, Pages 1-9

  Ono, Hiroshi ^a   Nishio, Shoko ^a   Tsurii, Jun ^a   Kawamoto, Tetsuhiro ^a   Sonomoto, Kenji ^b   Nakayama, Jiro ^b  

^a Tokai Pickling Co   (Japan)

^b KYUSHU UNIVERSITY   (Japan)

Author keywords

16s rrna gene; Lactic acid fermentation; Microbiota; Nukadoko; Pyrotag sequencing; Spice

Indexed keywords

EID: 85006497885     PISSN: 21866953     EISSN: 21863342     Source Type: Journal    
DOI: 10.12938/BMFH.2014-011     Document Type: Article

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