Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter.

  title={Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter.},
  author={Takashi Koyanagi and Akira Nakagawa and Masashi Kiyohara and Hiroshi Matsui and Atsushi Tsuji and Florin Barla and Harumi Take and Yoko Katsuyama and Koji Tokuda and Shizuo Nakamura and Hiromichi Minami and Toshiki Enomoto and Takane Katayama and Hidehiko Kumagai},
  journal={Bioscience, biotechnology, and biochemistry},
  volume={80 2},
Sake is made from steamed rice, malted rice, and water. Sake production begins with the preparation of a small-scale starter (moto); the quality of moto significantly influences the flavor and richness of sake. In the traditional starter, yamahai-moto, the growth of naturally occurring lactic acid bacteria represses the putrefactive micro-organisms, whereas in the modern starter, sokujo-moto, this is achieved by adding lactic acid. In this study, the successive change in bacterial flora of… CONTINUE READING
Recent Discussions
This paper has been referenced on Twitter 2 times over the past 90 days. VIEW TWEETS