[P92～112]その他

[P-100] Production of sourdough bread with lactic acid bacteria, Lactobacillus pentosus isolated from Awa-bancha (Japanese fermented tea)

*Mebae Murakami¹, Yuto Shibano¹, Kiyo Okazaki¹ (1.Shikoku University, graduate school)

Keywords:Awa-bancha, lactic acid bacteria, sourdough bread