Development of a Fermented Persimmon Syrup Beverage Using Lactic Acid Bacteria Isolated from Persimmon Fruit

Authors :: Hiroyuki Saitoh
Kyoko Ueda
Tadayuki Tsukatani
Hikaru Suenaga
Yoshio Hirano
Masakazu Yokomizo
Tomoko Higuchi
Source :: Nippon Shokuhin Kagaku Kogaku Kaishi. 63:78-85
Publication Year :: 2016
Publisher :: Japanese Society for Food Science and Technology, 2016.

Subjects :: chemistry.chemical_compound
chemistry
Fermentation
Food science
Biology
biology.organism_classification
Tannase
Lactic acid fermentation
Bacteria
Food Science
Lactic acid

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