畜産物利用

[XI-20-23] 国産乳酸菌チーズスターターLacticaseibacillus paracasei OUT0010の添加がカマンベールチーズの官能特性に及ぼす影響

*Saki SHINODA Shinoda¹, Karin Akada², Shota Ishida², Masaya Komatsu³, Genya Watanabe², Takumi Narita², Sora Hayashida⁴, Tatsuro Hagi⁴, Masaru Nomura⁴, Michiyo Motoyama², Ikuyo Nakajima², Yuji Miyaguchi¹, Daisuke Kasai⁵, Masahiro Takaya⁵, Tadashi Nakamura⁶, Miho Kobayashi⁴, Keisuke Sasaki² (1. Graduate School of Agriculture, Ibaraki University, 2. Institute of Livestock and Grassland Science, NARO, 3. Hokkaido Agricultural Research Center, NARO, 4. Institute of Food Research, NARO, 5. Tokachi-zaidan, 6. Obihiro University of Agriculture and Veterinary Medicine Department of Life and Food Science Associate)