Lot-to-lot variation in the microbiota during the brewing process of kimoto-type Japanese rice wine.

ABSTRACT: Kimoto-type Japanese rice wine (sake) has a wide variety of flavors, as the predominant microbes, including lactic acid bacteria (LAB) and nitrate-reducing bacteria, that spontaneously proliferate in the fermentation starter vary depending on the brewery. In this study, we traced the microbiota in four lots of starters manufactured in a newly established brewery and evaluated the lot-to-lot variation and characteristics of the microbiota in the brewery. The results of a 16S ribosomal RNA amplicon analysis showed that the starters brewed in the second brewing year had a more diverse microbiota than those in the first brewing year. Among the LAB predominated at the middle production stage, lactococci, including Leuconostoc spp., were detected in all the lots, while lacto

SUBMITTER: Yamane M 

PROVIDER: S-EPMC11220333 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature