[3Fp01-08] 食品物性、発酵、酵素利用

3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[3Fp06] Study of instant rice bran pickles with high GABA content using various seasonings and lactic acid bacteria fermentation

*Yasushi Ogasawara¹, Nozomi Seki¹, Joto Yoshimoto¹, Mikiya Kishi¹, Sho Hatayama², Tsutomu Fukuwatari² (1. Mizkan Holdings Co.,LTD., 2. The University of Shiga Prefecture)

Keywords:

GABA,rice bran,pickles,seasonings,lactic acid bacteria fermentation