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MICROORGANISMS INVOLVED IN SHOYU MOROMI FERMENTATION .1. INTERACTION BETWEEN PEDIOCOCCUS-HALOPHILUS AND SACCHAROMYCES-ROUXII

被引：11
作者：
INAMORI, K
MIYAUCHI, K
UCHIDA, K
YOSHINO, H
机构：
来源：
JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN | 1984年 / 58卷 / 08期
关键词：
D O I：
10.1271/nogeikagaku1924.58.771
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：771 / 777
页数：7
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[8]   STUDIES ON THE ACTIVITIES OF BACTERIA IN SOY SAUCE BREWING .5. THE EFFECTS OF ASPERGILLUS-SOJAE, PEDIOCOCCUS-SOYAE, BACILLUS-SUBTILIS AND SACCHAROMYCES-ROUXII IN PURELY CULTURED SOY SAUCE BREWING [J].
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