Lentilactobacillus buchneri domination during the fermentation of Japanese traditional fermented fish (funazushi)

Lentilactobacillus buchneri domination during the fermentation of Japanese traditional fermented fish (funazushi)

Abstract Funazushi is a Japanese traditional fermented fish made with boiled rice without the addition of microbial starter cultures. Isolates from various commercial funazushi products, as identified by 16S rDNA sequences, suggested that Lentilactobacillus buchneri strains are major lactic acid bac...

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Bibliographic Details
Main Authors: Koichi Tanabe, Masaki Monguchi, Ryoga Inoue, Rio Zamami, Ryo Nakanishi, Ayano Manabe, Kaho Oe, Noriko Komatsuzaki, Jun Shima
Format: Article
Language:English
Published: Wiley 2022-11-01
Series:Food Science & Nutrition
Subjects:
environmental stress tolerance
fermented foods
Funazushi
lactic acid bacteria
Lentilactobacillus buchneri
Online Access:https://doi.org/10.1002/fsn3.3002

Internet

https://doi.org/10.1002/fsn3.3002

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