Kuratsuki bacteria and sake making
Author:
Affiliation:
1. Department of Food and Life Sciences, Toyo University , 1-1-1, Izumino, Itakura-machi, Ora-gun, Gunma , Japan
Abstract
Funder
University of Toyama
JSPS
Publisher
Oxford University Press (OUP)
Subject
Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology
Link
https://academic.oup.com/bbb/advance-article-pdf/doi/10.1093/bbb/zbad147/53667867/zbad147.pdf
Reference30 articles.
1. Chemical and bacterial components in sake and sake production process;Akaike;Curr Microbiol,2020
2. Indigenous bacteria and fungi drive traditional kimoto sake fermentations;Bokulich;Appl Environ Microbiol,2014
3. Therapeutic efficacy of molecular hydrogen: a new mechanistic insight;Ishibashi;Curr Pharm Des,2019
4. A dark matter in sake brewing: origin of microbes producing a Kimoto-style fermentation starter;Ito;Front Microbiol,2023
5. Diversity of Bacillus isolates from the sake brewing process at a sake brewery;Kanamoto;Microorganisms,2021
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1. Effect of kuratsuki Bacillus and Priestia on Taste of Sake;Applied Microbiology;2024-01-15
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