Combination of four bacterial strains isolated from Yamahai‐shubo in traditional Japanese sake brewing

Combination of four bacterial strains isolated from Yamahai‐shubo in traditional Japanese sake brewing

Abstract This study investigated the interactions of four bacteria strains isolated from Yamahai‐shubo, the source of yeast used to produce a Japanese traditional rice wine, Yamahai‐shikomi sake. The bacterial strains were nitrate‐reducing Pseudomonas sp. 61‐02, Leuconostoc mesenteroides LM‐1, Lacti...

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Bibliographic Details
Main Authors: Hisashi Fujiwara, Kunihiko Watanabe, Yoshinori Wakai
Format: Article
Language:English
Published: Wiley 2023-06-01
Series:Food Science & Nutrition
Subjects:
diacetyl
lactic acid bacteria
sake brewing
Yamahai‐shikomi sake
Yamahai‐shubo
Online Access:https://doi.org/10.1002/fsn3.3280

Internet

https://doi.org/10.1002/fsn3.3280

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