ArticleApplied and environmental microbiology2014
Indigenous bacteria and fungi drive traditional kimoto sake fermentations.
Article in Applied and environmental microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers.
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Who cites it
39 citing papers in PubMed.
- Solid-state cultivation-specific agmatine production by Aspergillus oryzae: current understanding and perspectives.Amino acids · 2026Review
- Transcriptomic Analysis of the Interaction Between Sake Yeast and Kuratsuki Bacillus in Co-Culture.Current microbiology · 2025Article
- Microbial interactions and ecology in fermented food ecosystems.Nature reviews. Microbiology · 2025Review
- Investigation of Microbial Community Shifts under the Mizumoto Japanese Traditional Sake Brewing Process Using Chemical Analyses and High-throughput Sequencing.Microbes and environments · 2025Article
- Thriving in Adversity: Yeasts in the Agave Fermentation Environment.Yeast (Chichester, England) · 2025Review
- Identification and enzymatic properties of arginine decarboxylase fromApplied and environmental microbiology · 2024Article
- Lot-to-lot variation in the microbiota during the brewing process ofBioscience of microbiota, food and health · 2024Article
- Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine.World journal of microbiology & biotechnology · 2023Article
- Effect of kuratsuki Kocuria on sake's taste varies depending on the sake yeast strain used in sake brewing.Archives of microbiology · 2023Article
- Article
- Combination of four bacterial strains isolated fromFood science & nutrition · 2023Article
- Integrated molecular approaches for fermented food microbiome research.FEMS microbiology reviews · 2023Review
- Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation.Foods (Basel, Switzerland) · 2023Review
- A dark matter inFrontiers in microbiology · 2023Article
- Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System.Microbiology spectrum · 2021Article
- Diversity ofMicroorganisms · 2021Article
- An overview of Trichoderma reesei co-cultures for the production of lignocellulolytic enzymes.Applied microbiology and biotechnology · 2021Review
- Changes in Bacterial and Chemical Components and Growth Prediction for Lactobacillus sakei during Kimoto-Style Fermentation Starter Preparation in Sake Brewing: a Comprehensive Analysis.Applied and environmental microbiology · 2021Article
- Sake Brewing and Bacteria Inhabiting Sake Breweries.Frontiers in microbiology · 2021Article
- Genomic information ofAIMS microbiology · 2021Article
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4 authors.
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Abstract
Sake (Japanese rice wine) production is a complex, multistage process in which fermentation is performed by a succession of mixed fungi and bacteria. This study employed high-throughput rRNA marker gene sequencing, quantitative PCR, and terminal restriction fragment length polymorphism to characterize the bacterial and fungal communities of spontaneous sake production from koji to product as well as brewery equipment surfaces. Results demonstrate a dynamic microbial succession, with koji and early moto fermentations dominated by Bacillus, Staphylococcus, and Aspergillus flavus var. oryzae, succeeded by Lactobacillus spp. and Saccharomyces cerevisiae later in the fermentations. The microbiota driving these fermentations were also prevalent in the production environment, illustrating the reservoirs and routes for microbial contact in this traditional food fermentation. Interrogating the microbial consortia of production environments in parallel with food products is a valuable approach for understanding the complete ecology of food production systems and can be applied to any food system, leading to enlightened perspectives for process control and food safety.
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