| Item type |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2024-08-21 |
| タイトル |
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|
タイトル |
Lot-to-lot variation in the microbiota during the brewing process of kimoto-type Japanese rice wine |
|
言語 |
en |
| 言語 |
|
|
言語 |
eng |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Japanese rice wine |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
lactic acid bacteria |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
microbiota |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
nitrate-reducing bacteria |
| 資源タイプ |
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|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| 著者 |
YAMANE, Momoka
SAKAI, Shuntaro
HIRAI, Miho
TAKAYAMA, Mizuki
SASAYAMA, Kohya
DOUCHI, Kazutoshi
KAWABATA, Shinji
IKEDA, Shinya
菅原, 雅之
WEKO
6859
| ja |
菅原, 雅之
|
| en |
Sugawara, Masayuki
|
| ja-Kana |
Sugawara Masayuki
|
Search repository
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| 抄録 |
|
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内容記述タイプ |
Abstract |
|
内容記述 |
Kimoto-type Japanese rice wine (sake) has a wide variety of flavors, as the predominant microbes, including lactic acid bacteria (LAB) and nitrate-reducing bacteria, that spontaneously proliferate in the fermentation starter vary depending on the brewery. In this study, we traced the microbiota in four lots of starters manufactured in a newly established brewery and evaluated the lot-to-lot variation and characteristics of the microbiota in the brewery. The results of a 16S ribosomal RNA amplicon analysis showed that the starters brewed in the second brewing year had a more diverse microbiota than those in the first brewing year. Among the LAB predominated at the middle production stage, lactococci, including Leuconostoc spp., were detected in all the lots, while lactobacilli predominated for the first time in the second year. These results suggest that repeated brewing increased microbial diversity and altered the microbial transition pattern in the kimoto-style fermentation starters. Phylogenetic analyses for the LAB isolates from each starter identified Leuconostoc suionicum, Leuconostoc citreum, and Leuconostoc mesenteroides as predominant lactococci as well as a unique lactobacillus in place of Latilactobacillus sakei. We also found that a rice koji-derived Staphylococcus gallinarum with nitrate-reducing activity was generally predominant during the early production stage, suggesting that there was a case in which staphylococci played a role in nitrite production in the starters. These findings are expected to contribute to the understanding of the diversity of microbiota in kimoto-type sake brewing and enable control of the microbiota for consistent sake quality. © 2024 BMFH Press |
|
言語 |
en |
| 書誌情報 |
en : Bioscience of Microbiota, Food and Health
巻 43,
号 3,
p. 250-259,
発行日 2024-03-28
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| 出版者 |
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|
出版者 |
BMFH Press |
|
言語 |
en |
| ISSN |
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|
収録物識別子タイプ |
EISSN |
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収録物識別子 |
21866953 |
| DOI |
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|
関連タイプ |
isIdenticalTo |
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|
識別子タイプ |
DOI |
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関連識別子 |
http://doi.org/10.12938/bmfh.2023-092 |
| フォーマット |
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内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
|
言語 |
en |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| 日本十進分類法 |
|
|
言語 |
ja |
|
主題Scheme |
NDC |
|
主題 |
619 |
Fulltext (3.5 MB)
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