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Publications by Taku MIYAMOTO
Development of Fermented Chicken Sauce Using Lactic Acid Bacteria With High Productivity of Gamma-Aminobutyric Acid
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Changes in Hardness and Protein Degradation During Camembert Cheese Ripening
Nihon Chikusan Gakkaiho
Properties of Antibacterial Substance Produced by Wild Lactobacillus Strain IMC-1 From Inner Mongolian Cheese
Nihon Chikusan Gakkaiho
Inhibitory Activity in Starter Cultures Being Used for Fermented Milk and Antimicrobial Substance Produced by Lactobacillus Delbrueckii Subsp. Lactis 5001
Nihon Chikusan Gakkaiho
Related publications
Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages
Nihon Chikusan Gakkaiho
Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages
Nihon Chikusan Gakkaiho
Γ-Aminobutyric Acid Production by Selected Lactic Acid Bacteria Isolate of an Indonesian Indigenous Fermented Buffalo Milk (Dadih) Origin
Veterinary World
Veterinary
Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated From Korean and Vietnamese Fermented Fish Products
Journal of Microbiology and Biotechnology
Applied Microbiology
Biotechnology
Medicine
Glucose Consumption and Lactic Acid Formation in Millet Sourdough Fermented With Different Strains of Lactic Acid Bacteria
Journal of Microbiology, Biotechnology and Food Sciences
Biotechnology
Molecular Biology
Microbiology
Food Science
Lactic Acid Bacteria in Philippine Traditional Fermented Foods
Utilization of Fermented Milk With Lactic Acid Bacteria for Human Health
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Hypolipidemic Effects of Lactic Acid Bacteria Fermented Cereal in Rats
Lipids in Health and Disease
Biochemistry
Endocrinology
Clinical Biochemistry
Metabolism
Diabetes
Metabolism of Γ-Aminobutyric Acid
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
