ArticleCurrent microbiology2018
Detection of Bacterial DNA During the Process of Sake Production Using Sokujo-Moto.
Article in Current microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 19 citations in OpenAlex.
- Effect of kuratsuki Kocuria on sake's taste varies depending on the sake yeast strain used in sake brewing.Archives of microbiology · 2023Article
- Diversity ofMicroorganisms · 2021Article
- Genomic information ofAIMS microbiology · 2021Article
- Sake Brewing and Bacteria Inhabiting Sake Breweries.Frontiers in 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
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
There are two types of starter cultures used in Japanese rice wine (sake) fermentation, namely, sokujo-moto and yamahai-moto. Analyses of microbiota changes during sake production using yamahai-moto have already been reported. In this study, we analyzed microbiota changes during sake production using sokujo-moto. In addition, we sequenced bacterial DNA from the water used in sake production. The Lactobacillus DNA sequences, which are frequently detected during sake production using yamahai-moto, were not detected during sake production using sokujo-moto, indicating that the Lactobacillus DNA detected in sakes made from yamahai-moto is from the fermentation starter. Most bacterial DNA sequences detected in water were not found in the production samples of sake suggesting that these bacteria do not proliferate during sake production. Thus, most of the bacterial DNA sequences detected during the production may be from the bacterial contamination during the production process.
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