Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage

Bioscience, Biotechnology and Biochemistry

Volumn 81, Issue 2, 2017, Pages 403-410

  Chiou, Tai Ying ^a   Suda, Wataru ^b,c   Oshima, Kenshiro ^b,d   Hattori, Masahira ^b,d   Takahashi, Tomoya ^e  

^a KITAMI INSTITUTE OF TECHNOLOGY   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

^c KEIO UNIVERSITY SCHOOL OF MEDICINE   (Japan)

^d Aoyama Gakuin University   (Japan)

^e AOB Keioh Group Corporation   (Japan)

Author keywords

Bacterial community; K so; Lactic acid bacteria; Spontaneous fermentation; Sugar vegetable fermented beverage

Indexed keywords

ALCOHOLIC BEVERAGES; BACTERIA; LACTIC ACID; RNA; VEGETABLES;

BACTERIAL COMMUNITY; BACTERIAL POPULATION; FERMENTATION PROCESS; FERMENTED BEVERAGES; LACTIC ACID BACTERIA; OPERATIONAL TAXONOMIC UNITS; PRINCIPAL COORDINATE ANALYSIS; SPONTANEOUS FERMENTATION;

FERMENTATION;

RNA 16S;

BACTERIUM; BEVERAGE; FERMENTATION; GENETICS; METABOLISM; MICROBIOLOGY; VEGETABLE;

BACTERIA; BEVERAGES; FERMENTATION; RNA, RIBOSOMAL, 16S; VEGETABLES;

EID: 85009740851     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1080/09168451.2016.1249449     Document Type: Article

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