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Preparation of High-Quality Fermented Fish Product
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Kuratsuki bacteria and sake making.

Hiromi Nishida1

  • 1Department of Food and Life Sciences, Toyo University, 1-1-1, Izumino, Itakura-machi, Ora-gun, Gunma, Japan.

Bioscience, Biotechnology, and Biochemistry
|October 13, 2023
PubMed
Summary
This summary is machine-generated.

Kuratsuki bacteria influence sake flavor by interacting with yeast. Controlling these bacteria offers a new method for tailoring sake taste and aroma.

Keywords:
kuratsuki bacteriaesters and organic acidsflavor and tastesake makingsake yeast

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Area of Science:

  • Microbiology
  • Fermentation Science
  • Food Chemistry

Background:

  • Kuratsuki bacteria are microorganisms present during sake production.
  • These bacteria interact with sake yeast, influencing yeast metabolism.
  • This interaction affects the final flavor and taste profile of sake.

Purpose of the Study:

  • To elucidate the interaction between kuratsuki bacteria and sake yeast.
  • To understand how these interactions modify yeast metabolism.
  • To develop a sake-making process that controls flavor and taste using kuratsuki bacteria.

Main Methods:

  • Cultivation of kuratsuki bacteria and sake yeast.
  • Experimental sake production at commercial breweries.
  • Analysis of microbial interactions and their metabolic consequences.

Main Results:

  • Kuratsuki bacteria's growth is limited by ethanol produced by sake yeast.
  • The interaction alters sake yeast metabolism, impacting ester and organic acid composition.
  • Significant changes in sake flavor and taste were observed due to these microbial dynamics.

Conclusions:

  • Kuratsuki bacteria play a crucial role in determining sake's sensory characteristics.
  • Understanding and controlling kuratsuki bacteria-yeast interactions can lead to tailored sake production.
  • This research proposes a novel approach to manipulate sake flavor through microbial functions.