ReviewFood science & nutrition2020
Research advances on sake rice, koji, and sake yeast: A review.
Review in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed.
- Exploration of Genomic Features and Volatile Flavor Production of Yeasts Isolated from Commercial Korean Rice Wine Makgeolli.Journal of microbiology and biotechnology · 2026Article
- Rice Genotype Related to Starch Biosynthesis: Effects on Rice Starch Structure and Enzymatic Digestibility duringJournal of applied glycoscience · 2026Article
- The Use of Non-Conventional Yeast in Sake Production.Molecules (Basel, Switzerland) · 2025Article
- Nutritional Strategies for Chronic Craniofacial Pain and Temporomandibular Disorders: Current Clinical and Preclinical Insights.Nutrients · 2024Review
- Fermented foods and gastrointestinal health: underlying mechanisms.Nature reviews. Gastroenterology & hepatology · 2024Review
- Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing.Foods (Basel, Switzerland) · 2023Review
- Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditionalFood chemistry: X · 2023Article
- Metabolomics based on GC-MS revealed hub metabolites of pecan seeds germinating at different temperatures.BMC plant biology · 2023Article
- Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production.Frontiers in microbiology · 2022Article
- Research advances on sake rice, koji, and sake yeast: A review.Food science & nutrition · 2020Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sake is the national alcoholic beverage of Japan, and its history can be traced back more than 1300 years. With the development and maturity of the sake-brewing technique, a unique flavor and taste gradually formed, which led to its wide use in Japan and internationally. This paper reviews and discusses the research advances of sake rice, koji, and sake yeast. The various enzymes and involved genes of microbes in the rice koji, and the separation/breeding of sake yeasts are expounded particularly. Moreover, the fields where further research is required are presented. Therefore, this review presents recent comprehensive research details of sake's ingredients and the involved study perspectives.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.