ReviewCurrent microbiology2020
Chemical and Bacterial Components in Sake and Sake Production Process.
Review in Current microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 43 citations in OpenAlex.
- Water intake during drinking does not alleviate hangover symptoms.Frontiers in pharmacology · 2026Article
- Microbial Omics Analysis for Multispecies Symbioses in Staple and Traditional Fermented Foods.Methods in molecular biology (Clifton, N.J.) · 2026Article
- Time-Course Metabolomic Analysis: Production of Betaine Structural Analogs by Fungal Fermentation of Seaweed.Metabolites · 2024Article
- Glazing Affects the Fermentation Process of Sake Brewed in Pottery.Foods (Basel, Switzerland) · 2023Article
- Effect of kuratsuki Kocuria on sake's taste varies depending on the sake yeast strain used in sake brewing.Archives of microbiology · 2023Article
- Combination of four bacterial strains isolated fromFood science & nutrition · 2023Article
- A dark matter inFrontiers in microbiology · 2023Article
- Isolation and analysis of a sake yeast mutant with phenylalanine accumulation.Journal of industrial microbiology & biotechnology · 2022Article
- Dried and Fermented Powders of Edible Algae (Molecules (Basel, Switzerland) · 2022Article
- High-Level Production of Isoleucine and Fusel Alcohol by Expression of the Feedback Inhibition-Insensitive Threonine Deaminase inApplied and environmental microbiology · 2022Article
- Diversity ofMicroorganisms · 2021Article
- Article
- Sake Brewing and Bacteria Inhabiting Sake Breweries.Frontiers in microbiology · 2021Article
- Genomic information ofAIMS microbiology · 2021Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Together with the worldwide Washoku (traditional Japanese foods and drinks) boom, interest in sake, a traditional Japanese alcoholic drink, is increasing around the world. There are few scientific analyses and studies on the production of sake or the final product itself. We show the diversity of bacterial contaminants during sake production and investigated the effects of different ingredients on sake (for example, amino acids). The koji mold Aspergillus oryzae converts rice starch into sugars, and then, the sake yeast Saccharomyces cerevisiae converts the sugars to ethanol. Comparative studies of the bacterial flora of different sakes have shown that various bacterial species are detected, but that there are few frequently detected bacteria. In addition, the bacterial flora does not vary much during the process of sake brewing, after the koji (steamed rice covered with koji mold) and moto (fermentation starter) are mixed, suggesting that most bacteria contaminate the sake during the process of koji and moto production. Thus, there is the possibility that the contaminating bacteria may grow due to a relationship with the koji mold and/or the sake yeast. The flavor, taste, and quality of sakes differ, even between the same brands of sakes, which may be attributed to variations in the contaminating bacteria during sake production.
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