Halo-tolerant Lactic Acid Bacteria from Traditional Salted Pickle Yamagawaduke in Kagoshima

• Published in: Bulletin of the Society of Sea Water Science, Japan Vol. 68; no. 4; pp. 264 - 265
• Main Authors: OYAMA, Keita, HAYASHI, Aya, KOBAYASHI, Takekazu, TOKUNAGA, Masao, ISHIBASHI, Matsujiro
• Format: Journal Article
• Language: Japanese
• Published: The Society of Sea Water Science, Japan 2014
• Subjects: Fermentation; Halo-tolerance; Lactic acid bacteria; Salted white radish pickle

Yamagawaduke is a traditional salted white radish pickle developed 500 years ago in southern Kagoshima area. It is a pickle that does not use rice bran in the warm area of Kagoshima: naturally dried white radish that is tightly packed in an earthen pot with salt, and fermented for more than half a y...