Genome Sequencing Unveils Nomadic Traits of Lactiplantibacillus plantarum in Japanese Post-Fermented Tea-Reference-Cited by-同舟云学术

Genome Sequencing Unveils Nomadic Traits of Lactiplantibacillus plantarum in Japanese Post-Fermented Tea

Published:2023-12-28 Issue:1 Volume:81 Page:
ISSN:0343-8651
Container-title:Current Microbiology
language:en
Short-container-title:Curr Microbiol

Author:

Sato Kyoka^ORCID,Ikagawa Yuichiro,Niwa Ryo,Nishioka Hiroki,Horie Masanori,Iwahashi Hitoshi

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

https://link.springer.com/content/pdf/10.1007/s00284-023-03566-9.pdf

Reference33 articles.

1. Horie M, Nara K, Sugino S et al (2017) Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea. Food Sci Nutr 5:639–645. https://doi.org/10.1002/fsn3.442

2. Horie M, Sato H, Tada A et al (2019) Regional characteristics of Lactobacillus plantarum group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha. Biosci Microbiota Food Health 38:11–22. https://doi.org/10.12938/bmfh.18-005

3. Nishioka H, Ohno T, Iwahashi H, Horie M (2021) Diversity of lactic acid bacteria involved in the fermentation of Awa-Bancha. Microbes Environ 36:ME21029. https://doi.org/10.1264/jsme2.ME21029

4. Mizuno T, Iwahashi H, Horie M (2020) Identification of microbial flora associated with fermentation of Ishizuchi-Kurocha. J Jpn Soc Taste Technol 19:46–52

5. Yamamoto M, Horie M, Fukushima M, Toyotome T (2019) Culture-based analysis of fungi in leaves after the primary and secondary fermentation processes during Ishizuchi-kurocha production and lactate assimilation of P. kudriavzevii. Int J Food Microbiol 306:108263. https://doi.org/10.1016/j.ijfoodmicro.2019.108263