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Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations
Sake (Japanese rice wine) production is a complex, multistage process in which fermentation is performed by a succession of mixed fungi and bacteria. This study employed high-throughput rRNA marker gene sequencing, quantitative PCR, and terminal restriction fragment length polymorphism to characteri...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4136118/ https://ncbi.nlm.nih.gov/pubmed/24973064 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00663-14 |
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