優秀発表Ⅴ

[XYS-19-04] Lacticaseibacillus paracasei OUT0010添加が乳酸菌培養とチーズ製造に与える影響

*Sora Hayashida¹, Tatsuro Hagi¹, Tadashi Nakamura², Daisuke Yasokawa³, Daisuke Kasai⁴, Masahiro Takaya⁴, Masashi Ohtsubo⁵, Miho Kobayashi¹, Masaru Nomura¹ (1. Institute of Food Research, NARO, 2. Obihiro Univ., 3. Hokkaido Research Organization Industrial Technology and Environment Research Department, Food Processing Research Center Research Institute, 4. Tokachi Foundation, 5. Hakodate Regional Industry Promotion Organization)