ArticlePloS one2018
Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake.
Article in PloS one, 2018. 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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9 citing papers in PubMed, 25 citations in OpenAlex.
- Template Switching as a Driver of Promoter Evolution in Yeast: Case Study of the GRE2 Gene.Genome biology and evolution · 2026Article
- Modeling the Sensory Characteristics of Japanese Sake Using the Sake Metabolome Analysis Method.Metabolites · 2025Article
- Combination of four bacterial strains isolated fromFood science & nutrition · 2023Article
- Isolation and analysis of a sake yeast mutant with phenylalanine accumulation.Journal of industrial microbiology & biotechnology · 2022Article
- Effects of different harvest frequencies on microbial community and metabolomic properties of annual ryegrass silage.Frontiers in microbiology · 2022Article
- 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
- Article
- Functional Analysis of Sugars in Modulating Bacterial Communities and Metabolomics Profiles ofFrontiers in microbiology · 2020Article
- Modulation of Metabolome and Bacterial Community in Whole Crop Corn Silage by Inoculating HomofermentativeFrontiers in microbiology · 2018Article
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Authors and funding
12 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 fluctuate during the fermentation of sake. For evaluation of the fermentation process, we monitored the concentration of moderate-sized molecules (m/z: 200-1000) dynamically changed during the fermentation process of "yamahai-ginjo-shikomi" Japanese sake. This analysis revealed that six compounds were the main factors with characteristic differences in the fermentation process. Among the six compounds, four were leucine- or isoleucine-containing peptides and the remaining two were predicted to be small molecules. Quantification of these compounds revealed that their quantities changed during the month of fermentation process. Our metabolomic approach revealed the dynamic changes observed in moderate-sized molecules during the fermentation process of sake, and the factors found in this analysis will be candidate molecules that indicate the progress of "yamahai-ginjo-shikomi" sake fermentation.
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