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Changes in lactic acid bacteria and components of Awa-bancha by anaerobic fermentation

Hiroki Nishioka1,2,3, Tomofumi Mizuno4, Hitoshi Iwahashi5

  • 1Food and Biotechnology Division, Tokushima Prefectural Industrial Technology Center , Tokushima, Japan.

Bioscience, Biotechnology, and Biochemistry
|May 29, 2020
PubMed

Keywords:
Awa-banchaLactobacillus pentosusanaerobic fermentationlactic acid bacteriapost-fermented tea

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