Sake Brewing and Bacteria Inhabiting Sake Breweries

Nishida, Hiromi

doi:10.3389/fmicb.2021.602380

Cited by 16 publications

(11 citation statements)

References 20 publications

(32 reference statements)

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“…Investigating the microbiome from architectural surfaces and tools in sake breweries may reveal the origin of adventitious bacteria in early sake . It has been suggested that these adventitious bacteria may affect the quality and taste of sake , so they need to be clarified (25,44). There are still many unexplained aspects of Kuratuski microorganisms, and we believe that this scientific elucidation of the traditional Japanese liquor will provide significant insights into food microbiology.…”

Section: Discussionmentioning

confidence: 99%

A unique case in whichKimoto-style fermentation was completed withLeuconostocas the dominant genus without transitioning toLactobacillus

Ito

Niwa

Yamagishi

et al. 2022

Preprint

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The Kimoto-style fermentation starter is a traditional preparation method of sake brewing. In this process, specific microbial transition patterns have been observed within nitrate-reducing bacteria and lactic acid bacteria during the production process of the fermentation starter. We have characterized phylogenetic compositions and diversity of the bacterial community in a sake brewery performing the Kimoto-style fermentation. Comparing the time-series changes with other sake breweries previously reported, we found a novel type of Kimoto-style fermentation which the microbial transition differed significantly from other breweries during the fermentation step. Specifically, the lactic acid bacteria, Leuconostoc spp. was a predominant species in the late stage in the preparation process of fermentation starter, on the other hand, Lactobacillus spp., which plays a pivotal role in other breweries, was not detected in this analysis. The discovery of this new variation of microbiome transition in Kimoto-style fermentation has further deepened our understanding of the diversity of sake brewing.

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Section: Discussionmentioning

confidence: 99%

A unique case in whichKimoto-style fermentation was completed withLeuconostocas the dominant genus without transitioning toLactobacillus

Ito

Niwa

Yamagishi

et al. 2022

Preprint

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“…We have a hypothesis that kuratsuki bacteria were derived from the environmental microorganisms and they have adapted to the sake brewing conditions by continuing to enter the sake production process. Kuratsuki bacteria may have a key role in the interaction among microorganisms during the sake production process [13]. It is important that kuratsuki bacteria do not consist of single lineage but multiple lineages.…”

Section: Discussionmentioning

confidence: 99%

“…This strongly suggests that different sake breweries have different bacteria compositions entering the brewing process. Narimasa Sake Brewery has kuratsuki Kocuria at the different species level [ 6 , 12 , 13 ], leading us to hypothesize that Shiraki Tsunesuke Sake Brewery may also have kuratsuki Bacillus at the different species level. Bacillus species have both positive and negative effects on drinks and foods [ 20 , 21 , 22 , 23 , 24 ].…”

Section: Discussionmentioning

confidence: 99%

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Diversity of Bacillus Isolates from the Sake Brewing Process at a Sake Brewery

Kanamoto

Terashima²,

Shiraki

et al. 2021

Microorganisms

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We collected 92 isolates belonging to the genus Bacillus from the sake brewing process at Shiraki Tsunesuke Sake Brewery in Gifu, Japan to determine whether there is strain specificity at individual sake breweries. After distributing the isolates into seven groups, we observed that at least two groups (68 isolates) were kuratsuki bacteria at Shiraki Tsunesuke Sake Brewery. The kuratsuki Bacillus isolates were collected from different samples at the early and late stages of sake brewing in 2021 and 2019, respectively. These results showed that kuratsuki Bacillus entered the sake brewing process at this location. These kuratsuki Bacillus isolates had a high ethanol tolerance. Our previous paper showed the existence of kuratsuki Kocuria at Narimasa Sake Brewery in Toyama, Japan, but this study demonstrated that it is not found at Shiraki Tsunesuke Sake Brewery. Therefore, each sake brewery has specific kuratsuki bacterial strains, which are isolated with high frequency and contribute a specific flavor or taste to each sake brewery.

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“…Other than the common eukaryotic fermenting microorganisms used in sake production, bacteria inhabiting the sake breweries (described as kuratsuki in Japanese) have been identified by using massive parallel DNA sequencing, revealing the diversity of microbial flora during sake production in different breweries. This finding has led to the hypothesis that the specific flavor and taste of sake products possibly arose from interactions between brewery-specific kuratsuki bacteria and yeasts (Nishida, 2021 ). Indeed, functional studies of such recently isolated and characterized kuratsuki bacteria have provided insights into their involvement in making the flavor and taste of sake during the brewing process (Yazaki and Nishida, 2023 ).…”

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confidence: 99%