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Early Microbiology

  • Koki Horikoshi

Abstract

Brewing Japanese sake is one of the most important crafts handed down from ancient times. Fermentation was the largest chemical enterprise and made use of excellent biological technology. It is no exaggeration to say that sake making was the result of the combination of science and technology even in those days.

Keywords

Aspergillus Oryzae Monosodium Glutamate Umami Taste Rice Cake Slake Lime 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. Harada K, Kameda M, Suzuki M, Mitsuhas S (1963) Drug resistance of enteric bacteria. II. Transduction of transferable drug-resistance (R9) factors with phage epsilon. J Bacteriol 86:1332–1963Google Scholar
  2. Kinoshita S, Udaka S, Shimono M (1957) Studies of amino acid fermentation. J Gen Appl Microbiol 3:193–199CrossRefGoogle Scholar

Copyright information

© Springer Japan 2016

Authors and Affiliations

  • Koki Horikoshi
    • 1
  1. 1.Extremobiosphere Research CenterJapan Agency for Marine-Earth Science and Technology (JAMSTEC)YokohamaJapan

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