Detection of Bacterial DNA During the Process of Sake Production Using Sokujo-Moto

Current Microbiology
Momoka TerasakiHiromi Nishida

Abstract

There are two types of starter cultures used in Japanese rice wine (sake) fermentation, namely, sokujo-moto and yamahai-moto. Analyses of microbiota changes during sake production using yamahai-moto have already been reported. In this study, we analyzed microbiota changes during sake production using sokujo-moto. In addition, we sequenced bacterial DNA from the water used in sake production. The Lactobacillus DNA sequences, which are frequently detected during sake production using yamahai-moto, were not detected during sake production using sokujo-moto, indicating that the Lactobacillus DNA detected in sakes made from yamahai-moto is from the fermentation starter. Most bacterial DNA sequences detected in water were not found in the production samples of sake suggesting that these bacteria do not proliferate during sake production. Thus, most of the bacterial DNA sequences detected during the production may be from the bacterial contamination during the production process.

References

Jul 6, 2006·Applied and Environmental Microbiology·T Z DeSantisG L Andersen
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Jun 29, 2014·Applied and Environmental Microbiology·Nicholas A BokulichDavid A Mills
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Jul 15, 2016·International Journal of Systematic and Evolutionary Microbiology·Myong Chol KimFang Peng
Aug 24, 2017·Current Microbiology·Momoka TerasakiHiromi Nishida
Sep 15, 2017·International Journal of Systematic and Evolutionary Microbiology·Jong Woo Hyeon, Che Ok Jeon

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Citations

Jun 30, 2019·Current Microbiology·Misaki AkaikeHiromi Nishida
Mar 5, 2021·AIMS Microbiology·Momoka TerasakiHiromi Nishida
Mar 23, 2021·Frontiers in Microbiology·Hiromi Nishida
May 23, 2021·FEMS Microbiology Letters·Momoka TerasakiHiromi Nishida
Aug 28, 2021·Microorganisms·Emi KanamotoHiromi Nishida

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Software Mentioned

CLC Genomics Workbench
QIIME
QIIME ( Quantitative Insights into Microbial Ecology

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