Investigation of Microbial Community Shifts under the Mizumoto Japanese Traditional Sake Brewing Process Using Chemical Analyses and High-throughput Sequencing
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View abstract on PubMed
Summary
This summary is machine-generated.Mizumoto-sake brewing uses lactic acid bacteria to create acidic conditions, enabling yeast fermentation. This traditional method involves microbial shifts and metabolite changes, resulting in high alcohol content and unique flavors.
Area Of Science
- Microbiology
- Fermentation Science
- Food Science
Background
- Sake brewing has evolved over centuries, with mizumoto-sake representing the oldest known prototype.
- Traditional sake production relies on indigenous microbes and craftsmanship, creating extreme fermentation conditions (low pH, high alcohol).
- Mizumoto-sake uniquely utilizes lactic acid bacteria to produce acidic water, inhibiting spoilage microbes and facilitating yeast fermentation.
Purpose Of The Study
- To investigate microbial community dynamics during mizumoto-sake brewing.
- To track metabolite transitions influencing taste and flavor throughout the process.
- To understand the scientific basis of this ancient brewing technique.
Main Methods
- Analysis of microbial communities (18S rRNA sequencing) at different brewing stages.
- Metabolite profiling to identify key compounds.
- Monitoring of pH and alcohol concentration during fermentation.
Main Results
- Lactic acid bacteria (Lactococcus, Leuconostoc, Lactobacillus) produced lactic acid, creating acidic soyashimizu (pH ~4).
- A heating step ('Anka') shifted yeast dominance from Pichia to Saccharomycetaceae.
- Saccharomyces cerevisiae accelerated alcohol fermentation, achieving >15% alcohol concentration.
Conclusions
- Mizumoto-sake brewing is a complex process involving sequential microbial activity and environmental changes.
- The interplay between lactic acid bacteria and yeast is crucial for successful fermentation and flavor development.
- Understanding these microbial dynamics offers insights into traditional fermentation and potential for modern applications.
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