Open AccessLactic Acid Fermentation with Rice Koji as a Carbon Source
Author(s) -
Suk-Gyun Park,
SeungHo Ohk,
JinMan Kim
Publication year - 2015
Publication title -
ksbb journal
Language(s) - English
Resource type - Journals
eISSN - 2288-8268
pISSN - 1225-7117
DOI - 10.7841/ksbbj.2015.30.1.33
Subject(s) - lactic acid , food science , fermentation , wine , lactobacillus sakei , chemistry , flavor , wine fault , malolactic fermentation , bacteria , skimmed milk , lactobacillus , sugar , ingredient , biology , genetics
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