A dark matter in sake brewing: Origin of microbes producing a Kimoto-style fermentation starter
Kohei Ito, Ryo Niwa, Ken Kobayashi, Tomoyuki Nakagawa, Genki Hoshino, Yuji Tsuchida
Frontiers in Microbiology
Abstract
These findings illuminate the uncharacterized microbial dark matter of sake brewing, the sources of microbes in Kimoto-style fermentation.
Concepts
BrewingStarterFermentationDark chocolateFood scienceBiologyChemistry