Cheese starters from local lactic acid bacteria for distinctive cheese-making
(国研) 農業・食品産業技術総合研究機構主催 発酵シンポジウム「乳酸菌・麹菌を活用した発酵技術開発と発酵微生物の社会実装課題」の一部。
Part of the Fermentation Symposium “Fermentation technology development using lactic acid bacteria and koji molds, and social implementation of fermentation microorganisms”, organized by NARO.