{Reference Type}: Journal Article
{Title}: Kuratsuki bacteria and sake making.
{Author}: Nishida H;
{Journal}: Biosci Biotechnol Biochem
{Volume}: 88
{Issue}: 3
{Year}: 2024 Feb 21
{Factor}: 2.337
{DOI}: 10.1093/bbb/zbad147
{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.