Changes in Bacterial and Chemical Components and Growth Prediction for Lactobacillus sakei during Kimoto-Style Fermentation Starter Preparation in Sake Brewing: a Comprehensive Analysis

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 comprehens...

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Bibliographische Detailangaben
Veröffentlicht in:Appl Environ Microbiol
Hauptverfasser: Takahashi, Masayuki, Morikawa, Kana, Kita, Yasuko, Shimoda, Takamasa, Akao, Takeshi, Goto-Yamamoto, Nami
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2021
Schlagworte:
Food Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8105003/
https://ncbi.nlm.nih.gov/pubmed/33452026
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02546-20
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