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