Sake Brewing and Bacteria Inhabiting Sake Breweries

被引：13
作者：
Nishida, Hiromi [1 ]
机构：
[1] Toyama Prefectural Univ, Dept Biotechnol, Imizu, Toyama, Japan
来源：
FRONTIERS IN MICROBIOLOGY | 2021年 / 12卷
关键词：
bacterial flora; koji; kuratsuki; Hatsuzoe; moto; Kocuria sp; sake brewing;
D O I：
10.3389/fmicb.2021.602380
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
[No abstract available]
引用
收藏
页数：3
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