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Monitoring Lactic Acid Bacterial Diversity During Shochu Fermentation

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References

  • Endo A. Lactic acid bacterial diversity during shochu fermentation. PhD thesis, Tokyo University of Agriculture; 2005.

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  • Endo A. Diversity of lactic acid bacteria in fermented products. Jpn J Lactic Acid Bact. 2011;22:87–92.

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  • Endo A, Okada S. Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials. Int J Syst Evol Microbiol. 2005a;55:83–5.

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  • Endo A, Okada S. Monitoring the lactic acid bacterial diversity during shochu fermentation by PCR-denaturing gradient gel electrophoresis. J Biosci Bioeng. 2005b;99:216–21.

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Authors and Affiliations

  1. Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido, 099-2493, Japan

    Akihito Endo

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  1. Akihito Endo
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Correspondence to Akihito Endo .

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Editors and Affiliations

  1. J. Craig Venter Institute (JCVI), Rockville, Maryland, USA

    Karen E. Nelson

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© 2013 Springer Science+Business Media New York

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Endo, A. (2013). Monitoring Lactic Acid Bacterial Diversity During Shochu Fermentation. In: Nelson, K. (eds) Encyclopedia of Metagenomics. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-6418-1_196-1

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  • DOI: https://doi.org/10.1007/978-1-4614-6418-1_196-1

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  • Publisher Name: Springer, New York, NY

  • Online ISBN: 978-1-4614-6418-1

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