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Bioscience, Biotechnology, and Biochemistry Volume 75, 2011 - Issue 1
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Original Articles

Sake Lees Fermented with Lactic Acid Bacteria Prevents Allergic Rhinitis-Like Symptoms and IgE-Mediated Basophil Degranulation

Seiji KAWAMOTODepartment of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University
,
Mitsuoki KANEOKENiigata Prefectural Sake Research Institute
,
Kayo OHKOUCHIDepartment of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University
,
Yuichi AMANODepartment of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University
,
Yuki TAKAOKADepartment of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University
,
Kazunori KUMEDepartment of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University
,
Tsunehiro AKIDepartment of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University
,
Susumu YAMASHITANiigata Sake Brewers Association
,
Ken-ichi WATANABENiigata Prefectural Sake Research Institute
,
Motoni KADOWAKIDepartment of Applied Biological Chemistry, Faculty of Agriculture, Graduate School of Science and Technology, Niigata University
,
Dai HIRATADepartment of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University
&
Kazuhisa ONODepartment of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University
 show all
Pages 140-144 | Received 28 Jul 2010, Accepted 04 Oct 2010, Published online: 22 May 2014

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