Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Comparative analysis of bacterial communities in traditional fermented food: Nezushi from Gifu Prefecture and izushi-style narezushi from across Japan
Saved in:
| Published in: | The Journal of General and Applied Microbiology |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
Similar Items: Comparative analysis of bacterial communities in traditional fermented food: Nezushi from Gifu Prefecture and izushi-style narezushi from across Japan
- Bacterial contamination in starch-to-ethanol fermentations: Can bacteriocin-producing Saccharomyces cerevisiae offer a solution?
- The role of clostridia in Bantu beer fermentations
- Butyric acid production from corn: economics of fermentative production of a novel biobased chemical
- Fermentation studies on Clostridium acetabutylicum
- The investigation of bacterial pathogens of the red macroalga gracilaria gracilis and its response to bacterial infection
- Seroprevalence of Coronavirus NL63 in Yamagata, Japan, Between 1976 and 2022