Effect of <i>kuratsuki Bacillus</i> and <i>Priestia</i> on Taste of Sake
The co-cultivation of sake yeast (AK25, K901, K1401, or K1801 strain) and the <i>kuratsuki Bacillus</i> A-10 and/or <i>Priestia</i> B-12 strains in <i>koji</i> solution was performed to demonstrate the effects of these two <i>kuratsuki</i> bacteria on...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
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| Series: | Applied Microbiology |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-8007/4/1/11 |