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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Bibliographic Details
Published in:Appl Environ Microbiol
Main Authors: Takahashi, Masayuki, Morikawa, Kana, Kita, Yasuko, Shimoda, Takamasa, Akao, Takeshi, Goto-Yamamoto, Nami
Format: Artigo
Language:Inglês
Published: American Society for Microbiology 2021
Subjects:
Food Microbiology
Online Access: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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