Effects of Japanese pepper and red pepper on the microbial community during nukadoko fermentation
نویسندگان
چکیده
منابع مشابه
Effects of Japanese pepper and red pepper on the microbial community during nukadoko fermentation
Nukadoko is a fermented rice bran bed traditionally used for pickling vegetables in Japan. To date, the production of both homemade and commercial nukadoko has depended on natural fermentation without using starter cultures. Spices, Japanese pepper, and red pepper, are added to nukadoko empirically, but the functions of spices in nukadoko have not been fully elucidated. To investigate the effec...
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ژورنال
عنوان ژورنال: Bioscience of Microbiota, Food and Health
سال: 2015
ISSN: 2186-3342
DOI: 10.12938/bmfh.2014-011