Changes in Bacterial and Chemical Components and Growth Prediction for Lactobacillus sakei during Kimoto-Style Fermentation Starter Preparation in Sake Brewing: a Comprehensive Analysis
Masayuki Takahashi, Kana Morikawa, Yasuko Kita, Takamasa Shimoda, Takeshi Akao, Nami Goto‐Yamamoto
Abstract
It is important to produce lactic acid in kimoto-style seed mash; however, the bacterial transition is different depending on the sake brewery. The reason why there are diverse bacterial transitions during kimoto-style seed mash preparation for each sake brewery is unclear so far, and it causes difficulty in starting kimoto-style seed mash.
Topics & Concepts
Lactobacillus sakeiStarterBrewingFermentationFood scienceLactic acidLactobacillusLactobacillaceaeBacteriaBiologyChemistryGeneticsProbiotics and Fermented FoodsFood Quality and Safety StudiesPolyamine Metabolism and Applications