Abstract：
Kuratsuki bacteria enter during the sake-making process and interact with sake yeast until their growth is attenuated by the ethanol produced by sake yeast. Due to the interaction between kuratsuki bacteria and sake yeast, the metabolism of sake yeast changes, affecting the composition of esters and organic acids and subsequently the flavor and taste of sake. We cultivated kuratsuki bacteria and sake yeast, and performed test making at sake breweries to clarify the interaction among microorganisms in the sake-making process. We aim to propose a sake-making process that controls the flavor and taste of sake by utilizing the functions of kuratsuki bacteria.
摘要：
Kuratsuki细菌在清酒制作过程中进入并与清酒酵母相互作用，直到它们的生长被清酒酵母产生的乙醇减弱。由于kuratsuki细菌和清酒酵母之间的相互作用，清酒酵母的新陈代谢发生变化，影响酯和有机酸的成分，随后影响清酒的风味和味道。我们培养了kuratsuki细菌和清酒酵母，并在清酒酿酒厂进行了测试制作，以阐明清酒制作过程中微生物之间的相互作用。我们的目标是提出一种通过利用kuratsuki细菌的功能来控制清酒的风味和味道的清酒制作过程。
