A dark matter in sake brewing: Origin of microbes producing a Kimoto-style fermentation starter.

ABSTRACT:

Introduction

In Kimoto-style fermentation, a fermentation starter is produced before the primary brewing process to stabilize fermentation. Nitrate-reducing bacteria, mainly derived from brewing water, produce nitrite, and lactic acid bacteria such as Leuconostoc can proliferate because of their tolerance toward low temperature and their low nutritional requirements. Later, Lactobacillus becomes the dominant genus, leading to weakly acidic conditions that contribute to control yeasts and undesired bacterial contaminants. However, the sources of these microorganisms that play a pivotal role in Sake brewing have not yet been revealed. Thus, comprehensive elucidation of the microbiome is necessary.

Methods

In this study, we performed 16S rRNA amplico

SUBMITTER: Ito K 

PROVIDER: S-EPMC9933502 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature