Microbiota of traditional fermented rice drink “Miki” made in Amami Island and functions of dominant lactic acid bacteria

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Hp] Fermentation, Enzyme application

Sat. Aug 31, 2024 2:15 PM - 5:00 PM Room H (3F N303)

Chair:Tomohiko Nishino, Takao Nagano, Tatsuya Tominaga

4:45 PM - 5:00 PM

*Hikaru OGURA¹, Nanase OKAMOTO¹, Ayaka NAKAMURA¹, Hajime TAKAHASHI¹, Takashi KUDA¹ (1. Tokyo University of Marine Science and Technology)

Keywords:Lactic acid bacteria, Fermentation, Functionality

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