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Effect of kuratsuki Kocuria on sake brewing in different koji conditions

Ayano Yazaki1, Hiromi Nishida1

  • 1Department of Food and Life Sciences, Toyo University, 1-1-1 Izumino, Itakura-machi, Ora-gun, Gunma 374-0193, Japan.

FEMS Microbiology Letters
|March 17, 2023
PubMed

Keywords:
Kocuriakojikuratsuki bacteriasake brewingtaste of sake

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