Work

Amino acid profile affecting the lactic acid bacterial community in kimoto seed mash at various brewing years

Year: 2025

Type: article

Source: Bioscience Biotechnology and Biochemistry

DOI: 10.1093/bbb/zbaf134

Authors: Hayato Takeuchi, Kazunari Ito, Yuji Miyake, Yuka Tanino, Shuzo Watanabe, Kouzo Watanabe, Tsuyoshi Miyake

Institution: Industrial Technology Center of Okayama Prefecture

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4414380309

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Cites: 28

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