Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake

Sake is a traditional Japanese alcoholic beverage prepared by multiple parallel fermentation of rice. The fermentation process of “yamahai-ginjo-shikomi” sake is mainly performed by three microbes, Aspergillus oryzae, Saccharomyces cerevisiae, and Lactobacilli; the levels of various metabolites fluc...

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Detalles Bibliográficos
Autores principales: Tatsukami, Yohei, Morisaka, Hironobu, Aburaya, Shunsuke, Aoki, Wataru, Kohsaka, Chihiro, Tani, Masafumi, Hirooka, Kiyoo, Yamamoto, Yoshihiro, Kitaoka, Atsushi, Fujiwara, Hisashi, Wakai, Yoshinori, Ueda, Mitsuyoshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5752023/
https://www.ncbi.nlm.nih.gov/pubmed/29298316
http://dx.doi.org/10.1371/journal.pone.0190040

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5752023/
https://www.ncbi.nlm.nih.gov/pubmed/29298316
http://dx.doi.org/10.1371/journal.pone.0190040

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