[3La01-10] Fermentation, Enzyme application

11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3La09] Transition of Bacterial Flora and Compositional Changes during the Fermentation Process of Batabata Tea

*Ryo Suganuma¹, Kaho Nomura², Tomonori Suzuki², Youichi Niimura², Masataka Uchino² (1. Graduate School of Tokyo University of Agriculture, 2. Tokyo University of Agriculture)

Keywords:

post-fermented tea,fermentation,bacterial flora,aroma component