Traditional microbial control methods used in <i>sake</i> brewing effectively suppress predominant bacteria emerging during production of rice <i>koji</i>-Reference-Cited by-同舟云学术

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Traditional microbial control methods used in sake brewing effectively suppress predominant bacteria emerging during production of rice koji

Published:2023-10-24 Issue:1 Volume:37 Page:
ISSN:1310-2818
Container-title:Biotechnology & Biotechnological Equipment
language:en
Short-container-title:Biotechnology & Biotechnological Equipment

Author:

Naganuma Kota¹²,Nakagawa Youji¹,Kokubo Susumu¹,Hashimoto Takuya²,Higuchi Kayo²,Ariizumi Naoko²,Hayakawa Masayuki³,Yamamura Hideki¹

Affiliation:

1. Graduate Faculty of Interdisciplinary Research, University of Yamanashi, Kofu, Yamanashi, Japan

2. Food & Liquor and Biotechnology Section, Yamanashi Industrial Technology Center, Kofu, Yamanashi, Japan

3. Yamanashi Prefectural University, Kofu, Yamanashi, Japan

Publisher

Informa UK Limited

Subject

Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/13102818.2023.2271566

Reference21 articles.

1. Koji Starter and Koji World in Japan

2. Detection of alcohol-tolerant hiochi bacteria by PCR

3. Chemical and Bacterial Components in Sake and Sake Production Process

4. Formation of Guaiacol by Spoilage Bacteria from Vanillic Acid, a Product of Rice Koji Cultivation, in Japanese Sake Brewing

5. Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations

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