Chemical and Bacterial Components in Sake and Sake Production Process
Together with the worldwide Washoku (traditional Japanese foods and drinks) boom, interest in sake, a traditional Japanese alcoholic drink, is increasing around the world. There are few scientific analyses and studies on the production of sake or the final product itself. We show the diversity of ba...
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Published in | Current microbiology Vol. 77; no. 4; pp. 632 - 637 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
New York
Springer US
01.04.2020
Springer Nature B.V |
Subjects | |
Online Access | Get full text |
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Summary: | Together with the worldwide
Washoku
(traditional Japanese foods and drinks) boom, interest in sake, a traditional Japanese alcoholic drink, is increasing around the world. There are few scientific analyses and studies on the production of sake or the final product itself. We show the diversity of bacterial contaminants during sake production and investigated the effects of different ingredients on sake (for example, amino acids). The
koji
mold
Aspergillus oryzae
converts rice starch into sugars, and then, the sake yeast
Saccharomyces cerevisiae
converts the sugars to ethanol. Comparative studies of the bacterial flora of different sakes have shown that various bacterial species are detected, but that there are few frequently detected bacteria. In addition, the bacterial flora does not vary much during the process of sake brewing, after the
koji
(steamed rice covered with
koji
mold) and
moto
(fermentation starter) are mixed, suggesting that most bacteria contaminate the sake during the process of
koji
and
moto
production. Thus, there is the possibility that the contaminating bacteria may grow due to a relationship with the
koji
mold and/or the sake yeast. The flavor, taste, and quality of sakes differ, even between the same brands of sakes, which may be attributed to variations in the contaminating bacteria during sake production. |
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Bibliography: | ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-3 content type line 23 ObjectType-Review-1 |
ISSN: | 0343-8651 1432-0991 |
DOI: | 10.1007/s00284-019-01718-4 |