Artigo Acesso aberto Revisado por pares

On the Souring of Food or Fermentation Products

1961; Japanese Society for Food Hygiene and Safety; Volume: 2; Issue: 3 Linguagem: Inglês

10.3358/shokueishi.2.3_25

ISSN

1882-1006

Autores

Shuhei Takeuchi, Hayashi Komoda, Hitoshi Yoneyama, Masakazu Yamada,

Tópico(s)

GABA and Rice Research

Resumo

Boiled rice, bean-curd, boiled beans, rice cake filled with bean-jam, steamed sweet-potato, picles of greens or failed sake often becomes sour.In such cases sour taste was proved to be caused by acetic acid which was produced by lactic acid bacteria of hetero-type.

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