Regional characteristics of Lactobacillus plantarum group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha.
作者： Masanori HORIE , Hiroaki SATO , Atsumi TADA , Sayaka NAKAMURA , Sakiko SUGINO
DOI: 10.12938/BMFH.18-005
关键词: Lactobacillus pentosus 、 Fermentation 、 Biology 、 Bacteria 、 Gene 、 Typing 、 Lactobacillus plantarum 、 Ribosomal protein 、 Microbiology 、 16S ribosomal RNA
摘要: … kinds of traditional post-fermented tea in Japan: … fermented teas are produced from tea plants on Shikoku Island, and the fermentation procedures are different for all post-fermented teas …
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