[3La01-10] Fermentation, Enzyme application

10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3La06] Technical development of Nukazuke-like seasoning by continuous fermentation of Lactic acid bacteria and Yeast

*Kota Matsue¹, Manami Nakanishi², Takehisa Kumagai¹ (1. Fukushima University, 2. PICKLES CORPORATION)

Keywords:

Lactic acid bacteria,Yeast,Nukazuke,seasoning