乳酸菌由来バクテリオシンを用いた水麹工程における火落ち関連細菌Lactobacillus hilgardii の増殖阻害

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Ishiyama, Yohei; Takata, Takeomi; Nakanishi, Toshihiro; Kaneoke, Mitsuoki; Watanabe, Ken-ichi; Yanagida, Fujitoshi; Chen, Yi-sheng; Kouya, Tomoaki; Tanaka, Takaaki; Taniguchi, Masayuki; 石山, 洋平; 高田, 剛臣; 中西, 利公; 金桶, 光起; 渡邊, 健一; 柳田, 藤寿; 陳, 奕伸; 高屋, 朋彰; 田中, 孝明; 谷口, 正之;
(2009)
  • Publisher: 日本食品工学会
  • Journal: 日本食品工学会誌,volume 10,issue 1,pages45-54 (issn: 1345-7942)
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  • Subject: mizu-koji | hiochi | koji extract | bacteriocin | Lactobacillus hilgardii
    mesheuropmc: food and beverages

The bacteriocins produced by Lactococcus lactis subsp. lactis C101910 (C101910) and NBRC 12007 (NBRC 12007) were used to prevent the growth of Lactobacillus hilgardii, a hiochi bacterium, at the mizu-koji stage in the sake brewing process. The bacteriocins produced by C... View more
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