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

INTRODUCTION: In 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 to...

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Detalles Bibliográficos
Autores principales: Ito, Kohei, Niwa, Ryo, Kobayashi, Ken, Nakagawa, Tomoyuki, Hoshino, Genki, Tsuchida, Yuji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9933502/
https://www.ncbi.nlm.nih.gov/pubmed/36819013
http://dx.doi.org/10.3389/fmicb.2023.1112638

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9933502/
https://www.ncbi.nlm.nih.gov/pubmed/36819013
http://dx.doi.org/10.3389/fmicb.2023.1112638

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