A dark matter in sake brewing: Origin of microbes producing a Kimoto-style fermentation starter

A dark matter in sake brewing: Origin of microbes producing a Kimoto-style fermentation starter

IntroductionIn Kimoto-style fermentation, a fermentation starter is produced before the primary brewing process to stabilize fermentation. Nitrate-reducing bacteria, mainly derived from brewing water, produce nitrite, and lactic acid bacteria such as Leuconostoc can proliferate because of their tole...

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Bibliographic Details
Main Authors: Kohei Ito, Ryo Niwa, Ken Kobayashi, Tomoyuki Nakagawa, Genki Hoshino, Yuji Tsuchida
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-02-01
Series:Frontiers in Microbiology
Subjects:
Japanese sake
microbial fermentation
Kuratsuki
microbiome
Kimoto-style
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2023.1112638/full

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https://www.frontiersin.org/articles/10.3389/fmicb.2023.1112638/full

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