Development of functional bran pickles using low-temperature fermentative lactic acid bacteria.

Itsuki Suda

10:15 AM - 10:30 AM

[3Ca-10] Development of functional bran pickles using low-temperature fermentative lactic acid bacteria.

*Itsuki Suda¹, Taito Kobayasi¹, Kei Kumakura¹, Asaka Takahasi², Sanae Okada¹, Hiroki Matuoka¹ (1. Takasaki University of Health and Welfare, 2. Tohto University)

Keywords:low temperature lactic acid bacteria, bran pickles, functional amino acids

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Presentation information

[3Ca] Food Analysis

[3Ca-10] Development of functional bran pickles using low-temperature fermentative lactic acid bacteria.

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