Development and Taste Improvement of Polyamine-Containing Sakekasu Beverages Using Highly Polyamine-Producing Bacteria from Fermented Foods
Yuta Ami, Narumi Kodama, Shin Kurihara
In our previous study, when Levilactobacillus brevis FB215, derived from blue cheese, was cultured in a water extract of Sakekasu, a byproduct of brewing Japanese rice wine, putrescine, a polyamine that has been reported to have health-promoting effects, accumulated. However, the culture …
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Fermentation