ArticleApplied and environmental microbiology2021
Changes in Bacterial and Chemical Components and Growth Prediction for Lactobacillus sakei during Kimoto-Style Fermentation Starter Preparation in Sake Brewing: a Comprehensive Analysis.
Article in Applied and environmental microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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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.
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Who cites it
7 citing papers in PubMed, 31 citations in OpenAlex.
- N-Lactoyl amino acids in fermented foods: occurrence, biosynthesis, and flavor enhancement mechanisms.Journal of the science of food and agriculture · 2026Review
- 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
- Lot-to-lot variation in the microbiota during the brewing process ofBioscience of microbiota, food and health · 2024Article
- Combination of four bacterial strains isolated fromFood science & nutrition · 2023Article
- A dark matter inFrontiers in microbiology · 2023Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kimoto-style seed mash is a traditional preparation method for sake that takes advantage of spontaneous lactic acid fermentation before the growth of yeast. Lactic acid helps decrease the pH in seed mash and control the growth of unfavorable microorganisms. In this study, we carried out a comprehensive analysis of the change in the bacterial community and chemical composition during the lactic acid fermentation stage in kimoto-style seed mash preparation. The bacterial transitions were diverse at five sake breweries, but they exhibited three patterns.
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Registered trials
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