ArticleCurrent microbiology2017
Bacterial DNA Detected in Japanese Rice Wines and the Fermentation Starters.
Article in Current microbiology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- The Impact of Fermentation Methods on the Quality and Bacterial Diversity of Dazhu Glutinous Rice Wine.Current microbiology · 2024Article
- Effect of kuratsuki Kocuria on sake's taste varies depending on the sake yeast strain used in sake brewing.Archives of microbiology · 2023Article
- A dark matter inFrontiers in microbiology · 2023Article
- Diversity ofMicroorganisms · 2021Article
- Sake Brewing and Bacteria Inhabiting Sake Breweries.Frontiers in microbiology · 2021Article
- Genomic information ofAIMS microbiology · 2021Article
- Chemical and Bacterial Components in Sake and Sake Production Process.Current microbiology · 2020Review
- Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites.Current microbiology · 2018Article
- Detection of Bacterial DNA During the Process of Sake Production Using Sokujo-Moto.Current microbiology · 2018Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
As Japanese rice wine (sake) brewing is not done aseptically, bacterial contamination is conceivable during the process of sake production. There are two types of the fermentation starter, sokujo-moto and yamahai-moto (kimoto). We identified bacterial DNA found in various sakes, the sokujo-moto and the yamahai-moto making just after sake yeast addition. Each sake has a unique variety of bacterial DNA not observed in other sakes. Although most bacterial DNA sequences detected in the sokujo-moto were found in sakes of different sake breweries, most bacterial DNA sequences detected in the yamahai-moto at the early stage of the starter fermentation were not detected in any sakes. Our findings demonstrate that various bacteria grow and then die during the process of sake brewing, as indicated by the presence of trace levels of bacterial DNA.
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