Kuratsuki bacteria and sake making

Biosci Biotechnol Biochem. 2023 Oct 13:zbad147. doi: 10.1093/bbb/zbad147. Online ahead of print.ABSTRACTKuratsuki bacteria enter during the sake making process and interact with sake yeast until their growth is attenuated by ethanol produced by sake yeast. Due to the interaction between kuratsuki bacteria and sake yeast, the metabolism of sake yeast changes, affecting the composition of esters and organic acids and subsequently the flavor and taste of sake. We cultivated kuratsuki bacteria and sake yeast, and performed test making at sake breweries to clarify the interaction among microorganisms in the sake making process. We aim to propose a sake making process that controls the flavor and taste of sake by utilizing the functions of kuratsuki bacteria.PMID:37833236 | DOI:10.1093/bbb/zbad147

Source: Bioscience, Biotechnology, and Biochemistry - October 13, 2023 Category: Biochemistry Authors: Hiromi Nishida Source Type: research