[P92～112]その他

[P-99] Preparation of new fermented udon noodle using lactic acid bacteria isolated from Awa-bancha (Japanese fermented tea)

*Yuto Shibano¹, Ikuko Watanabe², Ryousuke Morimoto³, Kiyo Okazaki¹ (1.Shikoku University Graduate School, 2.Shikoku University Junior College, 3.Shikoku University )

Keywords:udon, fermented noodle, lactic acid bacteria, Awa-bancha