[P43～62]調理方法

[P-47] Preparation of fermented red beet by using Lactobacillus senmaizukei

*Natsumi Murakami¹, Megumi Asada², Yukika Iwanaga², Motoko Takaoka² (1.Kobe College of Graduate School , 2.Kobe College)

Keywords:red beet, fermentation, lactic acid bacteria