title: [Attempts to prepare aseptic and non-salt miso by the use of bacteriocins produced by lactic acid bacteria].
authors.affiliation: Food Research Institute, Aichi Prefectural Government, Nagoya, Japan.
authors.forename: T
authors.initials: T
authors.lastname: Kato
mesh_terms: D001430:Bacteriocins; D005285:Fermentation; D005516:Food Microbiology; D005524:Food Technology; D013294:Lactococcus lactis; D009561:Nisin; D013025:Glycine max
chemical_list: D001430:Bacteriocins; D009561:Nisin