[3KFa] 加工、製造技術; 発酵，酵素利用; 食品物性

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

[3KFa06] Chlorella sorokiniana Enhances Fermentation in Lactic Acid Bacteria–Yeast Co-cultures: Prospects for Fermented Food Production

*Takayoshi Minagawa¹, Naoto Noguchi¹, Akifumi Toguchi¹, Yuya Nakashima¹, Toshihiro Kanno¹ (1. Chlorella Industry Co., Ltd.)

Keywords:

Chlorella,Lactic acid bacteria,Yeast,Co-cultures,Suerkraut