[3La01-10] Fermentation, Enzyme application

10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3La08] Dynamics of Microbial Control Factors in the Fermentation Process of Awa-Bancha

*Kaho Nomura¹, Jai Ri², Tomonori Suzuki¹, Youichi Niimura¹, Masataka Uchino¹ (1. Tokyo University of Agriculture, 2. Graduate School of Life Sciences, Tokyo University of Agriculture)

Keywords:

fermentation,Post-fermented tea,lactic acid bacteria