Japanese Pickles “Tsukemono” and their Microorganisms

Overview of attention for article published in Japanese Journal of Food Microbiology, January 2005

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すんき漬け（すんきづけ、単に「すんき」ともいう）は長野県木曽地方の伝統的な発酵食品であり、土着品種の赤カブを使用した発酵漬物の一種である。.

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