ArticleCurrent microbiology2018
Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites.
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 20 papers.
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20 citing papers in PubMed, 51 citations in OpenAlex.
- Transcriptomic Analysis of the Interaction Between Sake Yeast and Kuratsuki Bacillus in Co-Culture.Current microbiology · 2025Article
- Comparative genomic analysis ofMicrobiology (Reading, England) · 2025Article
- Investigation of Microbial Community Shifts under the Mizumoto Japanese Traditional Sake Brewing Process Using Chemical Analyses and High-throughput Sequencing.Microbes and environments · 2025Article
- Strategies and Challenges of Microbiota Regulation in Baijiu Brewing.Foods (Basel, Switzerland) · 2024Review
- Lot-to-lot variation in the microbiota during the brewing process ofBioscience of microbiota, food and health · 2024Article
- Intraspecific difference ofiMeta · 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
- A dark matter inFrontiers in microbiology · 2023Article
- Phylogenomic analysis inBioscience of microbiota, food and health · 2023Article
- The microbiome of Chinese rice wine (Huangjiu).Current research in food science · 2022Review
- Article
- Diversity ofMicroorganisms · 2021Article
- 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
- Microbial Dynamics in Traditional and Modern Sour Beer Production.Applied and environmental microbiology · 2020Review
- Chemical and Bacterial Components in Sake and Sake Production Process.Current microbiology · 2020Review
- Co-fermentation InvolvingFrontiers in microbiology · 2020Article
- Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters.Frontiers in microbiology · 2020Article
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5 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
The successful production of sake (Japanese rice wine) is brought about by drastic changes in microbial flora and chemical components during fermentation. In the traditional manufacturing process of sake starter (yamahai-moto), spontaneous growth of lactic acid bacteria suppresses inappropriate microorganisms and prepares the optimum environment for the alcohol fermentative yeast. In this study, we analyzed the changes in bacterial flora and chemical components of yamahai-moto. High-throughput next-generation sequencing (NGS) of the 16S ribosomal RNA gene V4 region revealed that various kinds of bacteria, including nitrate-reducing bacteria, existed in the early fermentation stage; however, Lactobacillus sakei then increased drastically to become dominant in the middle stage. Interestingly, this result was different from that obtained in the previous year at the same manufacturer; the early-stage major bacterium was Lactobacillus acidipiscis. Lactic acid, glucose, isomaltose, and total free amino acids increased throughout the fermentation process, which was attributable to the metabolism of L. sakei and the koji mold. It is noteworthy that significant ornithine accumulation and arginine consumption were observed from the middle to late stages. Thirty-eight percent of the L. sakei isolates from yamahai-moto exhibited significant ornithine production, indicating that the arginine deiminase pathway of L. sakei was working to survive the extremely low pH environment of the moto after the middle stage. This is the first report that includes concurrent analyses of the NGS-based bacterial flora and chemical components of yamahai-moto, providing further knowledge to help understand and improve the process of sake brewing.
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