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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Kuratsuki bacteria and sake making

Hiromi Nishida1

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

Bioscience, Biotechnology, and Biochemistry
|October 13, 2023
PubMed

Keywords:
kuratsuki bacteriaesters and organic acidsflavor and tastesake makingsake yeast

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