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Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria.
Hagi, Tatsuro; Kurahashi, Atsushi; Oguro, Yoshifumi; Kodaira, Kazuya; Kobayashi, Miho; Hayashida, Sora; Yamashita, Hideyuki; Arakawa, Yousuke; Miura, Takayuki; Sato, Kaoru; Tomita, Satoru; Suzuki, Satoshi; Kusumoto, Ken-Ichi; Moriya, Naoko; Nomura, Masaru.
Afiliación
  • Hagi T; Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, 2, Ikenodai, Tsukuba, Ibaraki, 305-0901, Japan. Electronic address: thagi@affrc.go.jp.
  • Kurahashi A; Hakkaisan Brewery Co. Ltd., 1051 Nagamori, Minamiuonuma, Niigata 949-7112, Japan.
  • Oguro Y; Hakkaisan Brewery Co. Ltd., 1051 Nagamori, Minamiuonuma, Niigata 949-7112, Japan.
  • Kodaira K; Hakkaisan Brewery Co. Ltd., 1051 Nagamori, Minamiuonuma, Niigata 949-7112, Japan.
  • Kobayashi M; Food Research Institute, National Agriculture and Food Research Organization, 2-1-12, Kan-nondai, Tsukuba, Ibaraki, 305-8642, Japan.
  • Hayashida S; Food Research Institute, National Agriculture and Food Research Organization, 2-1-12, Kan-nondai, Tsukuba, Ibaraki, 305-8642, Japan.
  • Yamashita H; Higuchi Matsunosuke Shoten, 1-14-2, Harimacho, Abeno-ku, Osaka, 545-0022, Japan.
  • Arakawa Y; Zao Dairy Center, 251-4, Nanokahara, Toogattaonsen, Zaoumachi, Miyagi, 989-0916, Japan.
  • Miura T; Nippon Veterinary and Life Science University, 1-7-1, Kyonancho, Musashino-shi, Tokyo, 180-8602, Japan.
  • Sato K; Nippon Veterinary and Life Science University, 1-7-1, Kyonancho, Musashino-shi, Tokyo, 180-8602, Japan.
  • Tomita S; Food Research Institute, National Agriculture and Food Research Organization, 2-1-12, Kan-nondai, Tsukuba, Ibaraki, 305-8642, Japan.
  • Suzuki S; Food Research Institute, National Agriculture and Food Research Organization, 2-1-12, Kan-nondai, Tsukuba, Ibaraki, 305-8642, Japan.
  • Kusumoto KI; Food Research Institute, National Agriculture and Food Research Organization, 2-1-12, Kan-nondai, Tsukuba, Ibaraki, 305-8642, Japan.
  • Moriya N; Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, 2, Ikenodai, Tsukuba, Ibaraki, 305-0901, Japan.
  • Nomura M; Food Research Institute, National Agriculture and Food Research Organization, 2-1-12, Kan-nondai, Tsukuba, Ibaraki, 305-8642, Japan.
J Dairy Sci ; 105(6): 4868-4881, 2022 Jun.
Article en En | MEDLINE | ID: mdl-35465988
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aspergillus oryzae / Oryza / Queso / Proteínas de Saccharomyces cerevisiae / Lactobacillales Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2022 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aspergillus oryzae / Oryza / Queso / Proteínas de Saccharomyces cerevisiae / Lactobacillales Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2022 Tipo del documento: Article Pais de publicación: Estados Unidos