Lot-to-lot variation in the microbiota during the brewing process of <i>kimoto</i>-type Japanese rice wine-Reference-Cited by-同舟云学术

Lot-to-lot variation in the microbiota during the brewing process of <i>kimoto</i>-type Japanese rice wine

Published:2024 Issue:3 Volume:43 Page:250-259
ISSN:2186-3342
Container-title:Bioscience of Microbiota, Food and Health
language:en
Short-container-title:

Author:

YAMANE Momoka¹²,SAKAI Shuntaro¹,HIRAI Miho¹,TAKAYAMA Mizuki¹,SASAYAMA Kohya¹,DOUCHI Kazutoshi¹,KAWABATA Shinji¹²,IKEDA Shinya³,SUGAWARA Masayuki¹

Affiliation:

1. Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido 080-8555, Japan

2. Kamikawa Taisetsu Sake Brewery Co., Ltd., Kamikawa-cho, Hokkaido 078-1761, Japan

3. Vegetable Crops Research Unit, USDA-ARS, Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA

Funder

JSPS KAKENHI

Publisher

BMFH Press

Link

https://www.jstage.jst.go.jp/article/bmfh/43/3/43_2023-092/_pdf

Reference36 articles.

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3. 3. Tsuji A, Kozawa M, Tokuda K, Enomoto T, Koyanagi T. 2018. Robust domination of Lactobacillus sakei in microbiota during traditional Japanese Sake starter Yamahai-Moto fermentation and the accompanying changes in metabolites. Curr Microbiol 75: 1498–1505.

4. 4. Akiyama H. 1978. A microbiological control of sake brewing from the standpoint of ecology of yeasts. J Ferment Technol Japan 56: 618–629.

5. 5. Katagiri H, Kitahara K, Fukami K. 1934. The characteristics of the lactic acid bacteria isolated from moto, yeast mashes for sake manufacture. Bull Agric Chem Soc Jpn 10: 156–157.